Ipad jan 2017

GOOD TASTE + GOODTASTE.CO.ZA

WINE

FOOD

STYLE

T R AV E L

ART&DESIGN

DÉCOR

JANUARY 2017

WELLNESS

2017

DÉCOR TRENDS Paris:

The City of Light Through Hemingway’s Eyes

Poppin’ Bottles with Cover Artist KURT PIO

WIN A Cafféluxe

But First,

Champagne Looking Back at Bubbly

Easy Boozy Popsicle Recipes p.38

All the Best Wines to Buy

FREE WINE

p.94

R26,27(Excl. tax)

INSIDE

(incl. VAT) OTHER COUNTRIES:

VOUCHER

RSA R29,90

Coffee Machine

AIRFRANCE.CO.ZA Gradually installed on long-haul flight on a part of Boeing 777 fleet.

DAZZLING COMFORT NEW FULL LIE-FLAT BUSINESS SEAT A NEW IDEA OF TRAVEL. Our new business cabins have been designed to ensure comfort and well-being throughout your flight. The French art of hospitality was our inspiration. From now on your Air France seat serves as an office, restaurant, entertainment lounge and bedroom.

You decide how to use the cabin to meet your needs. The attentive staff will be there to relax and pamper you with a warm welcome, quality service and little details throughout your flight.

Award winning chefs in flight France is about gastronomy and fine wines. Our rotating team of the finest French chefs will keep you delighted with great classics from every region of France and a wide variety of wine and Champagne.

Your business seat transforms into a full bed to ensure a good night’s rest.

The surrounding space is uniquely designed to keep your personal effects close at hand while providing privacy and direct aisle access. A variety of custom entertainment programming is updated monthly on 16Zen Air France lounges inch HD touchscreens.

The spirit of Air France extends to our lounges, where you’ll receive a warm welcome in a calming atmosphere. Per use a wide variety of international publications and enjoy a snack while you wait. For those departing from Paris, relaxing Clarins spa treatments await.

SkyPriority, enjoy priority at the airport Direct access ensuring priority at every step of your journey: Priority check-in, boarding, departure and luggage access.

Rendez-vous in Paris Before you set out again on one of a thousand possible destinations with our SkyTeam partners, why not make the most of your stopover in Paris? Monuments, museums and gardens. All of France is here for your enjoyment!

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In This Issue

FOOD 46 Easy High Tea Treats 56 Three Homemade Salt Recipes 55 SA’s Best Slow-Churned Ice Cream Spots

58 Coffee Hacks: Unexpected Ways to Use Coffee

WINE & DRINKS 80 Champagne: A Look Back at Bubbles 38 Boozy Popsicle Recipes 74 Moonshine: The Wild History of this Illegal Spirit 60 Bruce Jack on the Cider House Rules

ART, DESIGN & DÉCOR 20 Cover Artist Kurt Pio 24 2017 Décor Trends

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ENTERTAINMENT 16 What To Do in and Around SA 62 Where to Watch Outdoor Movies CARS 72 2017’s Luxury Cars have Landed GIVEAWAYS: 59 Win a Cafféluxe Coffee Machine Worth R3000 94 Free Wine Voucher

24

38

TRAVEL 66 Hemingway’s Paris

REGULARS 06 Editor-in-Chief’s Letter 08 What’s on Your Mind 10 Editor’s Picks 12 Luxury Accessories 14 Style Trends 18 Art & Design 30 Kitchen Essentials 32 Take a Bite 36 Healthy & Happy 64 Wine Anatomy: Chardonnay 76 Bottoms Up 78 Wine FAQs 86 Panel Reports 96 Last Round

On the Cover

Kurt Pio on p.20

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Quality, Design and Innovation Liebherr built-in wine cabinets provide a compact storage solution, whether in a large kitchen or as part of a bar wall, and integrate perfectly into your existing furnishings. Your wine collection can be magnificently presented behind an insulated glass door or, alternatively, your appliance can be integrated behind a unit door to create a visually uniform frontage. www.liebherr-appliances.co.za

Media Quarter Building, 47 Somerset Road, Green Point, 8005 Tel: 086 010 3770 Website: www.wineessentials.co.za Email: info@wineessentials.co.za

SA RESIDENTS OFFER

An Unforgettable African Experience at Ulusaba Private Game Reserve

U

lusaba Private Game Reserve is located in the western part of the Sabi Sand Reserve, near Kruger National Park in South Africa. Just an hour and 20 minute flight from Joburg Airport makes Ulusaba the perfect Big 5 bush getaway.

A typical day at Ulusaba will include: An early MORNING GAME DRIVE in an open 4 x 4 safari vehicle, stopping for refreshments in the heart of the bush and then retreating back to the lodge for breakfast and R&R. LUNCH is served on one of the sundecks perched high on the summit of a koppie with panoramic views over miles of bush, grab a pair of binoculars to see what you can spot.

During the exciting EVENING GAME DRIVES guests get to search for those elusive nocturnal animals after sundowner drinks served in the bush.

Next it’s onto their BUSH OBSERVATORY where guests get a chance for some stargazing under South African skies. A delicious dinner is then served around a blazing log fire with TRIBAL DANCERS and singers.

TO FIND OUT MORE EMAIL: enquiries@virginlimitededition.co.za or call 0800 056 343

WHAT’S INCLUDED:

• • • • • • • • • • •

Enjoy a 30% discount off published rates when booking 21 days prior to arrival. Virgin Atlantic Flying Club Card holders will also receive miles when staying at any one of Ulusaba’s two lodges.

That’s 12,000 miles per room for 2 nights!

Accommodation at one of the beautiful lodges Kids aged from 0 - 11 years stay for free All meals served in a variety of locations around the lodges All beverages including a wine list and fine Champagne Twice daily game drives traversing an area of 13 500 hectares A daily walking safari (subject to favourable weather conditions) Full spa facilities at the Aroma Boma Spa A fully equipped gymnasium situated at Rock, Cliff and Safari Lodges Complimentary wireless in all guest rooms and public areas An observatory, perfect for star gazing Informative talks on flora, fauna and conservation on request for both adults and children

“The African Bush - just the thought of it conjures up some fascinating images of breathtaking wilderness, sunrise safaris, and a retreat far away from the city. Here your imagination becomes reality. At Ulusaba, we have set out to create the most beautiful game reserve in Africa. I hope someday we’ll be able to share this with you.”

– SIR RICHARD BRANSON

GOOD TASTE Editor-in-Chief Colin Collard Editor Kari Collard Art Director Lauren de Sousa General Manager Liza Westcha Designer Chloe Damstra Freelance Designer Astrid Rowe Online Writer Shannon Latimer Key Accounts Managers Karen Naumann Yvette Ferreira Renee Bruning Wine Tastings Alicia Bento Traffic Lesel Haddon Wine Buyer/Publisher Natalie Collard REGULAR CONTRIBUTERS Articles—David Biggs, Irina von Holdt, Alex Latimer Car Reviews—Stuart Johnston Photography & Styling—C&D Heierli Proofing—Bronwen Griffiths OTHER CONTRIBUTORS TO THIS ISSUE Shannon Latimer · Malu Lambert · Wida Foster · Hilary

Prendini Toffoli

Have a question? Here’s how to contact us: • Advertising call 021-709-6400.

• Subscriptions call 021-709-6400 or email subscriptions@goodtaste.co.za.

• Wine delivery or wine orders call 086 111 9463, fax 0866 743 966, or email info@wineoffers.co.za.

• Write to the Editor: Email us on editor@goodtaste.co.za or write to The Editor, Good Taste, P.O. Box 30, Constantia 7848. Send press releases via email to editor@goodtaste.co.za. All contributions are edited for space and style.

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TERMS AND CONDITIONS FOR COMPETITIONS:

The winners will be the first correct entries drawn after the closing date. The judges’ decision is final and no correspondence will be entered into. The prize is not transferable and may not be converted into cash. If the winner has not responded to our announcement, via their contact details provided, within three months of the competition’s closing date, Good Taste will send the prize to the next available winner.

Employees of Converge (Pty) Ltd, Good Taste magazine, their families, their agencies, Good Taste contributors, and any other parties associated with the competition may not enter. Entrants to regular competitions may only win once. Sms entries cost R1.00 each. Competitions are for South African residents only.

Member

Iwca International Wine Clubs Association

Good Taste magazine is published every alternate month by Converge (Pty) Ltd, Capricorn Boulevard South, Capricorn Business Park, Muizenberg, Cape Town, 7945. © Copyright 2016. All rights reserved. Reproduction in whole or in part without written permission is strictly prohibited. Liability. While every care is taken in the preparation of this magazine, the publishers cannot be held responsible for the accuracy of the information herein, or any consequence arising from it. The views and opinions expressed in this publication are not necessarily those of Converge (Pty) Ltd, the publication or the publisher.

Way Back When A NOTE

A

FROM

s 2016 plays out, we’re doing the same thing that most people do around this time of year: we’re looking back with a little introspection—and taking it all in. The good parts, the not-so-good parts and all the hazy bits inbetween.

While we’re looking back over the past year, we thought we might as well go way, way back—and that’s what we’ve done in this our end of year issue for 2016.

First we head back to the 1920s, when Ernest Hemingway spent most of his days strolling through the streets of Paris. On p.66 Malu Lambert sees how the City of Light inspired one of our favourite writers. Because only great things can happen over a croissant in a French café, eh?

Our next dose of nostalgia comes in the form of moonshine—a bootlegger booze that came to be in the 1930s.

Did you know this hazardous spirit led to speakeasies, hotrods and (would you believe it) spawned Al Capone? (p.74) On to a much more refined drink, next we’re sipping on Champagne. Here we learn how bubbly was born—in all its fizzy glory. We discover the legend of how that great ol’ monk Dom Pérignon stumbled upon it by chance to how our own

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THE

EDITOR-IN-CHIEF

Méthode Cap Classique calls for all kinds of celebration. (p.80) Still on booze, we move from the fizzy to the frozen kind on p.38—where we’ve chosen the most delicious boozy popsicle recipes for you to try. What better snack to serve at your summer soirées?

From icy pops to freshly baked scones, on p.46 you’ll also find a few of our favourite easy tea time treats to help up your tea game. Because, although we love them, sometimes an Ouma just won’t do.

Now even though we’re looking back, we’re also looking forward to all the exciting things a new year holds. Our resident petrol head, Stuart Johnston, is in a spin over 2017’s luxury cars on p.72. The new Porsche 718 will do that to you.

Finally from the open roads to indoors, Hillary Prendini Toffoli chats to top SA experts on what décor trends will be big next year. (p.24) So here’s to lovingly looking back—as well as looking forward to all the exciting things a new year will bring. And there’s lots more in this issue, of course. Not forgetting valuable information on all the latest and best wines.

Wishing you a wonderful festive season.

SAX-GTM-Add.pdf

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3:14 PM

Saxenburg Wine Estate Your Summer Destination

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Experience a safari wine tasting in the heart of the Stellenbosch winelands.

M

Y

CM

MY

CY

CMY

K

Not for sale to persons under the age of 18.

Where tradition and innovation meet With a rich heritage dating back as far as 1688, the new Simonsig range combines tradition with contemporary style and finesse.

www.simonsig.co.za SimonsigWines

Simonsig Wine Estate, Kromme Rhee Road, Koelenhof, 7605 | Phone: 021 888 4900 Simonsig_Wines

SimonsigWines

SOUTHERN HEMISPHERE 29 SETTEMBRE 3 OTTOBRE 2015

PROUDLY SOUTH AFRICAN. INTERNATIONALLY ACCLAIMED.

Bespoke

quality

What’s on your mind...

What’s Up, Doc?

In your October issue, Natalie Zimmelman of the South African Society of Anaesthesiologists takes issue with Dr Adrian Forrester’s earlier June article “Do SA Doctors Charge Too Much?”. She says that many of the assertions in the article were incorrect and unsubstantiated by data or case studies.

I recently had a cataract operation and was surprised that an anaesthetist was actually in attendance—it was a nurse who initially put anaesthetising drops in my eyes, not the anaesthetist. While the procedure was in progress I was aware of the anaesthetist hovering around; he took my pulse and blood pressure and probably added a few more drops of anaesthetising liquid. The operation took about 25 minutes. The anaesthetist’s bill? R4 600.

Is this not grossly excessive? On what basis can these charges be justified? In South Africa, too, where a platinum miner—who risks his life daily underground—slaves half a month to get what an anaesthetist earns in half an hour?

—Stephen Swart, Cape Town

Pizza The Action Pizza is one of my all-time favourite foods. It doesn’t get much better than crispy dough covered with fresh toppings and cheesy goodness. Alas, over the years my pizza-loving ways have helped expand my less than slim waistline. I was excited to try your healthy pizza recipes included in your last issue. I must admit I wasn’t expecting them to hit the spot quite like my standard avo, feta and bacon combo, but I was pleasantly surprised at how tasty the recipes were. Although I’ll still treat myself to a ‘full fat’ pizza now and again—these recipes will be a regular on my monthly menu. My waistline thanks you.

—Miles Jacobs, Pretoria

The Food Truck Revolution

TRY IT. YOU’LL LOVE IT! Breede River Valley, Western Cape Tel.: +27 23 340 4776 info@riolargo.co.za | www.riolargo.co.za

I recently read an article about how food trucks are becoming one of the most popular ways to eat in the United States. The article explains why chefs and entrepreneurs are choosing mobile eateries over sitdown restaurants. It seems South Africa is following in America’s footsteps—as I see a new food truck pop up every time I go to a market or festival. When I’m waiting in line for my gourmet hot dog or savoury waffle, I love to ask the person manning the station how the food truck came to be. It’s so interesting to hear the story behind each truck, and how they started.

It was great to see your top three food trucks in issue 257 but please do include more on our local food truck scene. As it seems these are the new “restaurants” we should be trying.

—Food Truck Fan, Stellenbosch

HOW MUCH IS ENOUGH TO MAKE DREAMS COME TRUE? Old Mutual Wealth can help you find the answers.

Integrated Wealth Planning focuses on more than just your money. It starts with your dreams and your aspirations.

Together, with an accredited Old Mutual Wealth Financial Planner, you can create a personal roadmap for living the life that you want to live, today and in the future So let’s answer the question together: how much is enough for you?

Find out how much is enough for you. Call 0860 WEALTH, speak to an accredited Old Mutual Wealth Financial Planner, or go to www.oldmutualwealth.co.za ADVICE I INVESTMENTS I WEALTH

Old Mutual Wealth is brought to you through several Licensed Financial Services Providers in the Old Mutual Group who make up the elite service offering.

FCB10021281JB/E

s a m X EDITOR’S PICKS

GIFT GUIDE

1. Marshall Speaker, R4899 from Superbalist, 2. My Portuguese Feast, R385 from Poetry, 3. Tolla Throw, R499 from @home, 4. Drinks Trolley, R27995 from Carrol Boyes, 5.Birch Plywood Peg Board, R750 from Mono, 6. Utility Copper & Grey Marble Lamp, R999 from @home, 7. Chanel Le Vernis Liquid Mirror, R450 from Edgars, 8. Mediterranean Gin, R410 from Hope on Hopkins 9. Any-Year Planner/Notebook, R370 from White Kite Studio, 10. Arlésienne Beauty Milk, R425 from L’Occitane, 11. Arlésienne Delicious Gloss, R145 from L’Occitane, 12. Earth Child Chan Trilby Hat, R250 from Poetry, 13. Kid’s Tipi, R1500 from Mono.

Kari Loves xox MY CHRISTMAS GIFT GUIDE

C

hristmas is just around the corner and so the present-buying conundrum begins. I have been hunting high and low for what to get and have rounded up some of my best finds to help get your gift buying underway.

You’ll find something special here for mom, dad, friends, kids, and everyone else on your list. Don’t forget to spoil yourself and get a little something for you too.

Wishing all our readers a wonderful Christmas—full of friends, family and good times.

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LUXURY ACCESSORIES

LU XURY ACCESSOR IES FOR HIM A ND HER 1. Bulgari Bzero Earrings, R36 600 from Picot and Moss, 2. Brook Shoreline Pendant, POA from Shimansky, 3. Forever Pandora Rose Gold Earrings R1199 from Pandora, 4. Giorgio Armani Sunglasses, POA from Luxottica, 5. My Girl Halo Rose Ring, POA from Shimansky, 6. Breguet Watch, POA from Swatch, 7. Montegrappa NeroUno Red Gold Fountain Pen, R7499 from Write Gear, 8. 9ct Gold Plated Ebony Based Ring, R17800, from Ambra, 9. Bulgari Watch, POA from Picot and Moss & 10. Evolym Men’s Wedding Band, POA from Shimansky.

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HAPPY HEARTS

B O U T IQ U E H A U T E HOR LO G E R I E

For further information contact Architects of Time (011) 669 0790

H A P P Y D IA M ON DS

IT’S ALL ABOUT AZTEC ADD

A

NEW

DIMENSION TO YOUR DÉCOR AND TR ENDY TR IBAL PR INTS

STYLE

WITH

THESE

STYLE TRENDS

1. Homeware Collection from Ferm Living, 2. Aztec Backpack, R199 from Woolworths, 3. Tribal Collection Foundation from Mac, 4. Aztec Print Kaftan, R225 from Woolworths, 5. Sprice Woven Scarf, R299 from Old Khaki, 6. Round Towel, R1950 from Kikoi, 7. Geometric Print by Monica Pop, R99 from Superbalist, 8. Versace Eros Perfume, R1790 from Edgars, 9. Tribal Collection Lipstick from Mac, 10. Aztec Cushion, R429 from @home & 11. Keepsake Crosley, R2999 from Superbalist.

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Gift the Magic of Provence

• Sandton City 011 3265433 • Hyde Park 011 3255280 • Melrose Arch 011 6841000 • Mall of the South 011 6822425 • Mall of Africa 010 0200664 • Menlyn 012 3480130 • Woodlands Boulevard 012 9970493 • Clearwater Mall 011 4755144 • V&A Waterfront 021 4180030 • Canal Walk 021 5512945 • Tygervalley 021 9141849 • Cavendish 021 6713519 • Gateway 031 5846865 • La Lucia 031 5723699 • Pavilion 031 2650182 • Watercrest 031 7631364 • Baywest 041 4920338 •

loccitane.co.za

W H AT ’ S

ON T H IS DECE M BER 2016 A N D JA N UA RY 2 017

Yoga in the Park: Every Sunday Yogis of all levels unite every Sunday morning for a healthy dose of Vinyasa Flow yoga, led by renowned instructor Steven Heyman. The perfect way to unwind and relax after a hectic week, so come armed with your yoga mat and water bottle. A kids’ class runs parallel to this, making it an ideal activity for the whole family. Every Sun at 09:00 in summer at the Johannesburg Botanical Gardens and Emmarentia Dam. R100 pp, under 18s R50. www.yogaworks.co.za Outlet Park Umhlanga Christmas Market: 10 December If you like to find original and quirky Christmas gifts, make sure to stop by the Christmas Market in Umhlanga New Town Centre. It’s said to be great family fun, as well as a shopper’s paradise hosting some of Durban’s most popular traders. Free entry. www.outletpark.co.za

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7 DEC: BABYLONSTOREN’S SUCCULENT WORKSHOP Interested in growing succulents at home, but don’t have much of a green finger? Make your way to Babylonstoren’s workshop.

The estate holds regular hands-on workshops about gardening.

The next one is all about succulents and is led by botanist and succulent expert, Ernst van Jaarsveld, who will demonstrate how to choose and propagate succulents for your garden. Workshops start at the Farm Shop at 10am and include a light lunch and walk through the garden. R550 pp. www.babylonstoren.com

The Franschhoek Cap Classique and Champagne Festival: 3-4 December ‘The Magic of Bubbles’, presented

by Mastercard, takes place at the Huguenot Monument in Franschhoek and brings a pop of colour to its theme this year—Black and White with a Floral Flair. Here’s your chance to sip on one of the many local MCCs and a selection of France’s best champagnes, along with locally-produced dishes from local restaurants. R350 pp from www.webtickets.co.za. www.franschhoekmcc.co.za

Cape Minstrels Second New Year Street Parade: Date TBC Sing and dance along with Cape Town’s minstrel groups. You’ll see more than 13 000 minstrels in over 70 troupes parade through the streets of Cape Town. This yearly parade dates back to the mid-nineteenth century when it saw slaves celebrating their one day off in the year (2 January) by dressing up as minstrels, waving parasols, strumming banjos and parading from the District Six area through to the city centre. The procession usually starts at the Grand Parade. Free.

Joburg Live Loud: 10 December This popular music festival takes place at Marks Park Sports Club in Emmarentia. Brought to you by 5FM, the all-day music festival features some of the best hip hop, house and indie bands of the moment, including AKA, Black Coffee, The Parlotones, Kwesta, Goodluck, Shortstraw, Riky Rick and Gangs of Ballet. Tickets R350 from Computicket. http://liveloud.5fm.co.za/liveloud

Christmas Dinner at Twelve Apostles: 25 December If you don’t feel like slaving away in the kitchen all day then tuck into a deliciously extravagant Christmas lunch buffet at the Azure Restaurant and Atlantic Terrace Marquee. As is custom, guests will be welcomed with a glass of eggnog on arrival, before settling in for an indulgent fourcourse set menu. Bring the whole family to enjoy live entertainment in a festive atmosphere.

R1250 pp. www.12apostleshotel.com

11 DEC: CRUISE THE PROMENADE ON AN ELECTRIC BIKE Why not make your next weekend cycle a more relaxed one on a Pedego electric bike? Part of this e-bike’s appeal lies in its built–in motor feature, which enables riders to enjoy the freedom of riding a bike without even breaking into a sweat. Even more reason to enjoy this hour and a half long tour along the Waterfront. ByeCycle is currently running a special at R400pp, normal price R590pp, until the end of Jan 2017. ByeCycle also offers other outings go to www.byecycletours.com

“Design is a crucial tool for innovation, economic growth and competitiveness in the global market.”

—T R E V Y N M C GO WA N , CO-FOUNDER GUILD International Design Fair: 1 January Make sure you make it to Africa’s only global design showcase. Held at The Lookout at the V&A Waterfront, this curated fair brings together and showcases the work of some of the world’s most renowned artists, designers and custodians of creativity—many of whom are from acclaimed local and global galleries and institutions. Free – R80 pp. www.guilddesignfair.com Live Music Wednesdays at Neethlingshof: Until end of March Why not take a mid-week breather at Neethlingshof’s wine garden with the sounds of popular acoustic guitarist, Francois Haasbroek? This is happening every Wednesday evening from 5pm to 8pm. Not only is there good music, there’s also a beautiful setting to enjoy along with delicious wine and tasty Cheese and Charcuterie platters. Free entry. www.neethlingshof.co.za

Afternoon Teas at One&Only Cape Town: Everyday At One&Only Cape Town, the classic custom of afternoon tea takes place every single day of the year in the Vista Lounge, albeit in a thoroughly modern manner. The resort’s master patissier Kyle Hickman and his team have created delicious sweet and savoury spoils that change with the seasons which reflect local flavours. From koeksisters and mini milk tarts to homemade marshmallows and passion fruit flavoured macaroons, there are plenty of offerings just waiting to be enjoyed. R225 per person. Call 021 431 4511 to book.

Kirstenbosch Summer Sunset Concerts: Until 2 April With the sunny weather Cape Town’s popular summer concerts are back at Kirstenbosch Botanical Gardens.

Grab your picnic baskets and get into the groove. This season sees a varied line-up, including some big names and lekker local acts such as Beatenberg, Jimmy Nevis, Just Jinjer, Jeremy Loops, Shortstraw, Al Bairre, Zonke Dikana and more. Tickets from R90 at www.webtickets.co.za and at the gate. www.sanbi.org/events/kirstenbosch

L’Ormarins Queen’s Plate: 6-7 January Haul out your fanciest blue and white threads for one of the most high profile highlights of the horseracing calendar, at Kenilworth Racecourse.

This year’s event features a double header with the Sceptre Stakes and Jamaica Handicap on Friday, and the L’Ormarins Queen’s Plate race on Saturday. There’s more than just the races, of course.

Price to be confirmed. www.lqp.co.za

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Anyone for Tennis?

“People these days are looking for simple ways to show they care about issues. ‘Stamps For Good’ enables this” — Gordon Ray, M&C Saatchi Abel

We’re still in love with the embroidered racquets of fibre artist DANIELLE CLOUGH. And it’s not just on racquets that you’ll find her thread work, sometimes it’s on chicken wire or coffee bags too. How does the artwork come to be? Danielle typically turns a photograph into a black-and-white image that she then draws on the surface of the racquet (or whatever else she fancies really), and then colours it with thread.

Nice backhand. www.danielleclough.com

ART AND DESIGN LOVELY

THINGS

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BU Y,

SEE

AND

DO

Emails with a Big Purpose Every day billions of emails are sent around the world. This sparked an idea for advertising agency, M&C Saatchi Abel, and their client RocketSeed. They conceptualized a platform that turns every email into a way to make a difference.

‘STAMPS FOR GOOD’ is made up of ten virtual stamps (tiny pieces of art embedded in every email the subscriber sends), linked to ten different charities. The process is simple, all you have to do is visit the website, pick a cause, pay for the stamp and the proceeds go straight to the chosen charity. At the moment ‘Stamps for Good’ is only available to companies, but there are plans to extend it to individuals as well. www.stampsforgood.com

Artisanal South African Homeware Looking for a curated collection of Southern African homeware? The chosen pieces you’ll find at ODEON, both in Cape Town and Jozi, will add all kinds of beauty to your home.

Handcrafted by local designers, each product reflects the uniqueness of artisanal design.

Here’s your chance to decorate your dining table with tableware and accessories that’ll have guests coveting more than your carrot cake recipe. Think intricate Aboda cutlery, wooden boards by Illovani, vibrant Gone Rural placements, and statement serving spoons

by Black Sunbird. www.odeon.co.za

Pimp Your Walls Need something new for the living room walls? Try an art print from CubanAmerican visual artist RICHARD VERGEZ .

His background in graphic design and audio/visual collaboration is reflected though his handmade collaged works on paper and mixed media. Imagery, which combines both human and technological elements, relates to ideas surrounding an ever-evolving modern dystopian identity.

Get his prints at www.superbalist.com.

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“How to be specific and generic altogether? Shelving systems have a tendency to achieve one concern but never both” — Julien de Smedt

Pretty Meets Practical It’s sometimes really difficult to find pretty homeware products that are slightly more interesting than the usual white ceramic pieces. And that’s exactly why Natalie Vice started SUGAR AND VICE, her quirky homeware products fill this gap in the market, and they’re functional too.

Produced in Cape Town, these ceramics and textiles are handmade, supporting local producers and suppliers in the area. www.sugarandvice.co.za

Is There a Doctor in the House?

DOKTER AND MISSES is a Joburg-based

multi-disciplinary product design company that develops furniture, lighting and interior solutions for private and corporate clients.

Established in 2007 by industrial designer Adriaan Hugo and graphic designer Katy Taplin, their pieces are modernist, with strong construction lines and bold colours that form graphic shapes and spaces. And it’s not just us South Africans that love their work, their handpainted pieces form part of a growing catalogue of limitededition collectible work that has been exhibited in Dubai, London and New York. www.dokterandmisses.com

Stacking Storage If you like to update your surroundings on a regular basis, then the STACKED storage system—conceptualised by architect Julien de Smedt in collaboration with design brand Muuto—is for you. The units can be easily clipped together in any configuration to make whatever sort of storage unit or room divider you desire. The modules come in three different sizes and are available with backings in various colours, which adds to their versatility. Want to know what they’ll look like in your home? Check out the Stacked Configurator functionality on Muuto’s website that allows you to drag and drop virtual modules into a ‘room’ space so you can experiment with how you’d like to organise your boxes. Neat freaks, you’re welcome. Buy them through www.cremadesign.co.za.

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Poppin’ Bottles WITH Kurt Pio

DI A Mon D s , C H A M PAg n e A n D PA I n t I ng I n t H e Bu F F

Kurt Pio sometimes likes to paint in his birthday suit. Especially when he’s painting his Full Moon series.

And why the heck not? Moon’s out, buns out, right?

W

hen he’s not getting paint in places where one shouldn’t get paint, the born and bred Capetonian is making big waves in the art scene.

His intricate Diamond series, Full Moon series and more recent Champagne series have received rave reviews— quickly making Kurt Pio a household name.

When asked about how his Diamond series began, Kurt says it all started in early 2011, when he was doing an artist residency in Amsterdam. “Being far from home and a little homesick, I started thinking about more of my own country’s natural resources. It grew from patterns that I started drawing each day and eventually they began to resemble diamonds,” he says.

“In the early days of these artworks, no one really showed any

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interest,” says Kurt. “But I still enjoyed the pieces and so I kept making them.” soon enough Kurt’s diamonds caught the eye of local and international jewellery brands—quickly followed by art fans and collectors abuzz with these larger-than-life diamonds. so what is it about diamonds that Kurt digs so much?

“It creates a childlike excitement within me. It’s like seeing a bit of magic, or seeing a rainbow reflecting through a crystal for the first time.”

Why does he think these works are causing such a stir, he replies: “I think people like the idea of taking a tiny precious object and blowing it up to an object that almost becomes abstract.” he says.

And what goes well with diamonds? Champagne, of course.

Artwork CloCkwise:

Moon Series, Champagne Series and Gem Series.

Kurt’s latest object of affection. As far back as he can remember, Kurt has always left a party or a celebratory occasion with a champagne cork in his pocket. He writes the date on the cork and adds it to an ever-growing collection.

This was just the start of Kurt’s connection to champagne.

“Champagne is a symbol of success, it’s about celebrating the good times with a select and special few.

Champagne also makes me feel hopeful. It’s about optimism and setting goals for yourself—and once those goals are reached you crack open a bottle to celebrate.”

So how did the Champagne series start? Kurt wanted to fill a large wall in his home and began painting these big, big bottles.

“I painted the famous French brands because these are the ones with the most amount of status attached to them. They’re the best of the best. The bottles were never meant to be sold or turned into a series, but after an innocent Instagram, the bottle images blew up.”

Now a year on, Kurt is in New Orleans exhibiting the Champagne Bottles, and his Diamond and Gem collection. New Orleans in Louisiana is named after Orléans in France, so the French Champagne bottles were an obvious fit.

Kurt lives in De Waterkant and when he’s not popping bottles or painting them, you’ll find him hiking up Lion’s Head, walking on the Sea Point Promenade or spending time with his friends.

For more information go to www.kurtpio.co.za, Instagram @kurtpio.

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GtdÉcor

GtdÉcor

New & Next in Décor What décor trends will 2017 bring? Hilary Prendini Toffoli asks the experts PhotograPhy by Petra and eddie reger from W ert voll fotogr a fie

W

ith today’s technologically overloaded lifestyles, décor in 2017 will have a strong focus on tranquility and serenity, according to Harry THemisTocleous and JaneT lauder of mode design Studio in Johannesburg: “a pull back to nature is critical in creating a balanced and harmonious environment. rather than overly designed, stiff surroundings, the trend speaks to the user’s sense of comfort and the beauty of natural materials in both fabrics and furnishings, but in more structured ways—the raw beauty of timbers expressed through simple oiling applications rather than traditional varnish finishes. raw man-made elements such as off-shutter concrete and weathered steel contrasting with the organic textures of natural stone and untreated timbers. marble, whether honed or polished, paired with slick steel, for example.”

Jay smiTH, an interior designer who has her own fabric range, says décor will be less contrived and more fun. “local designers will continue to give their South african interiors a charming sense of place with locally made items that are beautiful. Sea glass chandeliers created out of sea-weathered shards. Ceramics with exotic animal prints and flora. animal print fabrics in different colours. amazing african beaded objects and arita bleu’s blue and white porcelain with a central monogram of voC, emblem of the dutch east india Company.” liam mooney, who’s also an award-winning product designer, says our desire for a simpler life is what’s behind the mass move towards embracing natural and organic elements. “Comfort, connection to nature and authenticity are driving factors. i’m sensing a shift in the use of exterior materials being used for indoors. imagine a brick-floored kitchen. also publications like the danish magazine Kinfolk are championing a way of life and decorating that’s unpretentious and simple.”

Cape-based naTasHa lockwood also sees décor focused on the creation of havens in which one can switch off from the world, have a digital detox. “the introduction of green amidst soothing neutrals, with the use of natural materials such as cork, terracotta, bamboo, timber. an emphasis on the interplay and layering of surface textures—cool polished stone with rough-edged wooden furniture. rustic chic will be prevalent—muted spice tones, artisanal items and the warm shades of stone found in travertine floor and wall tiles, walnut furniture and Zebrano timber.

yellowwood with insets of polished steel. Wallpaper that mimics raw silk.” a fresh new face on the interior design scene, camilla Fraser says we are wanting more human intimacy. “Portraiture will be a theme, so faces will come up in interiors as large artwork and in textile design. i also see lots of collage in art today. Walls may take up this trend and become far more textual, with layers of paper. designs may be broken down or torn up to create something new. the french interior design house elitis has done this with their rough handmade wallpaper with scraps of paper stuck and sewn together.”

How long will grey in all its permutations remain the ubiquitous colour for interiors and exteriors?

Harry and Janet: if it were up to us, forever! the versatility of grey is what gives this palette its longevity. We are seeing a shift away from the cooler, starker greys and a move towards a warmer spectrum. tones found in nature. Stone, slate and aged timber.

Jay: grey in all its 50 shades always works. it mixes well with dashes of metallic, is good with the naturals, the earth colours caramel, stone and paprika, and both washed and bright colours. and don’t forget charcoal and black. every room should have some black.

Liam: grey isn’t going anywhere but it’s time to use different shades, more french antique silvery shades as opposed to the mid-tone grey everyone seems to be using. designers such as ryan Korban in new york really are doing this best.

Natasha: donkey grey is growing, and i’m working these days with a variety of tones of grey rather than just cold dove grey or harsh charcoal. lifting grey with metallics warms it up immeasurably while the grey prevents the metallics from appearing tasteless. greys with an undertone of colour, like lilac or aqua, can look fabulous. So can soft greys with shots of vivid petrol blue and terracotta.

Camilla: i think grey is best used very dark, mixed with florals, giving a midnight garden mood.

Who are South Africa’s most innovative home furniture designers and what novel trends are they setting?

Harry and Janet: We love how float design reinvents the use of material in their concrete and wood servers. the designs of Streets

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GTDÉCOR

Furniture are also fresh and unique.

Jay: My first choice is always Pierre Cronje. As well as being a master craftsman whose furniture is classic but contemporary, he has an eye for design that’s original and distinctive.

Liam: James Mudge has just designed a bathroom vanity for me that’s such a perfect example of chic-but-simple that I want to use it on all my projects.

Natasha: Pierre Cronje constantly innovates his furniture line.

He creates artisanal pieces from rare Knysna Forest yellowwood certified by the Forestry Stewardship as dead or dying. He’s doing a table for me that combines a single plank of this rare red yellowwood with contemporary polished steel. I also like Haldane Martin’s aesthetically pleasing weightless range and his iconic Songololo sofa, a great conversation piece.

Camilla: My favourite new piece is Dokter and Misses’ Soldier Stool, a collaboration between them and the Swazi grass weavers Gone Rural. It’s a perfect blend of modern design with a natural handmade element.

What exciting new fabric styles and textures are coming in?

Harry and Janet: Fabrics are embracing the muted tones and textures of natural elements, juxtaposed with bold tropical prints and deep jewel tones. A complementary trend is evident in the extensive use of pastel water-marked fabrics.

Jay: Digital printing is versatile and allows for amazing colour combinations. This endless variety has facilitated the trend for wildly exotic fabrics in fashion and interiors. New yarns and combinations give wondrous textures, like the fabrics we’ve done with shredded ribbons.

Liam: I love de Le Cuona linen and want to use it for everything.

Natasha: Layering and contrasting is popular. Embroidery, soft

washed linens and natural rough suedes. Influences of a variety of cultures, whether tranquil Japanese design such as Zoffany’s new Edo and Akaishi ranges, or patterns reflecting Navaho and tribal influences such as the fabrics of Andrew Martin, Warwick and Kravet.

Camilla: The exotic fringe is the next texture. This is informed by fashion and basketry. Fringes and tassels will be in leather, raffia and wool. I also think quilting, embroidery and appliqué will trend, with florals and insects being the subject matter. It’s all about the layering.

Are there any revolutionary new lighting styles?

Harry and Janet: The revolution is not in lighting styles, but in the approach to lighting spaces. Rather than a flood of downlights, there’s a greater understanding of the functionality of a room, with varying types of light in a single space. Lights are becoming features: pendants and chandeliers transform into artworks by being hung in unconventional spaces, while subtle fittings enable washes of light to gently accent spaces.

Jay: Riaan Chambers’ amazing chandeliers use naturallytumbled glass in brilliant ways. His creativity has no boundaries.

British designer Lee Broom’s individually handblown lead crystal globes make a stunning effect when hanging in clusters. His decanter chandeliers are also wonderful—five handcut lead crystal decanters of various shapes, hung at various lengths.

Liam: Lighting design gets crazier by the day. The molecularstyled chandelier is the current rage. Many different versions.

Natasha: Lighting follows the decor trends, on the one hand organic—precious stone, sea shells and other natural materials— and on the other bold and geometric.

Camilla: Lights will become a nomadic product used in many

GT Loves: This embroidery artwork

by Jose Romussi Left to right: Loft Kitchen Island by Pierre Cronje, Solider Stool, R1550 from Dokter and Misses’, Cabinet by James Mudge

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GTDÉCOR WA N T T O K N O W W H A T ’ S N E W I N WA L L PA P E R ?

We chat to Peter Gordon of St Leger & Viney What wallpaper trends do you predict for 2017?

As a whole, wallpaper is a very important interior trend going forward. It is a relatively inexpensive way of customising your home, adding character and the wow factor. Texture is key going forward with wallpapers able to give textures as varied as rough wooden planks and chunky woven grass cloths to antiqued mirrors and velvet flocked damasks. Decorative wallpaper panels are also an increasingly popular way of customising a space—turning walls into giant art canvases.

What do you think trends will be influenced by?

Influences are varied but we are seeing a lot of natural inspiration. Leaves and foliage bring a sense of bringing the outside in or an illusion of extending a small room into the garden. Historical reference is also important and we are seeing beautiful damask patterns reimagined in vibrant colours and larger scale.

GT Loves: Industrial lighting with dark charcoals and icy whites

What type of wallpaper materials will be used next year?

New techniques in vinyl and non-woven wallpapers continue to stretch the boundaries of what is possible. Perles, a beautiful new vinyl wall covering from Elitis creates the impression of beaded walls—a subtle African influence. Hawksmoor, new from Zoffany, creates swirling fossil like patterns in a combination of both metallic and matt inks.

WWW.STLEGER.CO.ZA applications—hung as a pendant or placed under a table. With new technology that makes fixtures small, lights will be mixed into new decorative objects and concealed in unexpected places.

In which décor areas will metallics and geometrics assert themselves?

Harry and Janet: Stylish metallics and geometrics are surprisingly versatile elements that can be used to accent and uplift any space. Their influence will be primarily in occasional furniture and décor smalls like bold geometric side tables, metallic pendant lights and updated art deco wall papers. Vintage geometrics, which provide a hint of glamour, will be paired with more contemporary metallic touches.

Jay: Geometrics work surprisingly well with exotic florals.

Metallics in small doses can be magical. Even in a classic room, a dash of a subtle metallic on a cushion can be fun. And vintage gold walls can be a big winner, as in the cocktail bar at Bartholomeus Klip guesthouse.

Camilla: Fabrics will be decorated with metallic paints. The pentagon is a shape we will see increasingly, softened in lighting and ceramics.

Natasha: Metallics will be seen in fabric finishes, furniture design, lighting, homeware as well as accessories. Geometric design will also be evident in fabrics, furniture, rugs and homeware.

Liam: Let’s hope sparingly. GT

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JAY SMITH COLLECTION 021 702 4301/2 www.jaysmithcollection.co.za

MODE DESIGN STUDIO 082 785 3789 www.mode-ds.com

LIAM MOONEY STUDIO 021 276 2018 www.liammooney.co.za

NATASHA LOCKWOOD interiors@natashalockwood.co.za www.natashalockwood.co.za

ST LEGER & VINEY +27 11 444 6722 www.stleger.co.za

CAMILLA FRASER camillafraser@gmail.com www.studiocamilla.blogspot.co.za

Spoilt for Choice!

DECORATIVE ANTIQUE, FRENCH & VINTAGE FURNITURE AND ACCESSORIES Over 2500 unique and highly decorative pieces including huge collections of mirrors, chandeliers, lanterns, armoires, chests, linen presses, tables, chairs, settees, couches, console tables, gilded furniture, candlesticks, candelabras, crystal, silver and many other accessories.

15% Launch Discount Buy now at WWW.THECROWNCOLLECTION.CO.ZA or visit the store in Sandton and quote “Launch” to redeem your discount online and instore (T & C’s apply).

The Most Refined & Stylish Christmas Gifts Choose a unique piece of history to be the center of attention and the gift that will not be forgotten.

Orders are exquisitely wrapped with tasteful cards with your personal message included and we arrange a door to door delivery anywhere in South Africa. Vouchers are available on request.

GT LOVES : These fun fox patterns from Sugar & Vice

GT LOVES : The hand finishing on this titanium graphite cutlery.

1. Smeg Kettle, R2399 from @home, 2. Le Creuset Signature Skillet, R1710 from Le Creuset, 3. Vixen Fox Bowl, R620 from Sugar & Vice, Coffee Mug, R200 from Sugar and Vice, 4. Soho Cutlery Set, R399 from Wooolworths, 5. Homeware Collection from Country Road, 6. Verona Coffee Machine from CaffĂŠluxe, R1399, 7. Spoon Rest, R165 from Sugar & Vice, 8. Espresso Cup & Saucer Set, R350 from Le Creuset, 9. Homeware Collection from ODEON & 10. Homeware Collection from Country Road.

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**Winner Food Packaging Category. Survey of 5000 people by Nielsen

GTFOOD

TAKE A BITE FOODIE

NEWS

AND

FINDS

Forage for Your Food Our parks, gardens and open spaces are crammed full of delicious, nutrient-rich plants—all we need to know is how to find them. In The Edible City—A Year of Wild Food, urban forager John Rensten shares the tools to identify, source and cook FORAGED FOOD. From dandelions to winter cress, wild garlic to chickweed and ground ivy to water mint, this book takes us through a year of delicious, foraged food. Each entry is illustrated in colour to help you identify the plant and followed by a recipe. You can expect recipes such as Nettle and Three-cornered Leek Gnocchi, Winter Purslane Pesto, or Stinging Nettle Tempura. Go on, get out there and see what tasty plants you can find.

A Beautiful Mess

How to Prepare & Cook Asparagus

The mess, historically, was a communal dining space, a place of companionship and camaraderie. And while the concept of THE MESS IN GREEN POINT may be one of informal, unfussy eating, it still offers a sophisticated night out with the sharing plates of globally-inspired dishes all packing flavour punches. Chef Luke Wonnacott of Lukefoodalways consultancy has created an eclectic menu focusing on shared plates of good quality ingredients. You can expect generouslysized sharing plates with mezze of French Confit Duck Rillette and Pickled Beetroot, Asian Beef Tataki with Ponzu Dressing, Mexican Spicy Squid Taco with Smoky Mayo, and much more. There are main plates on offer as well and dessert is equally well considered. Accompanying the carefully considered menu is a small, well-selected wine list. Shop 110 - The Rockwell, Napier Street, Green Point.

Open Monday to Saturday from 6pm till late. Call 021-418-3910 for reservations or book online themess.co.za

Don’t get stuck with how to prepare these woody little spears, they are not as tricky as you think. The thin spears are younger and fresher, while the thicker spears have a more distinct flavour. Try and use asparagus as soon as possible, but if you can’t, keep them standing up in a jar of water in the fridge.

To get them ready for cooking, break off the woody ends by bending the spear until it snaps naturally.

Trim the uneven ends and get started: 1. BLANCH: Put the asparagus spears into a pan of boiling water and cook for 1-2 min until tender. Remove with a slotted spoon and serve straight away or place in a bowl of ice water. Store in the fridge until needed, then drain and reheat in a pan with a little butter. TIP: Tie them into little bundles, this will make them easier to handle.

2. STEAM: Place asparagus spears in a steaming basket with water underneath. Cover and steam for 2-3 min.

3. GRIDDLE: Heat your griddle pan on high, then add the asparagus spears, drizzle with olive oil and season with salt and pepper. Cook for 1-2 min turning occasionally. They are done when they bend slightly when lifted.

4. ROAST: Pre-heat oven to 220°C, line a tray with foil and lay asparagus spears onto the tray and drizzle with olive oil, seasoning and a little grated lemon zest. Roast for 10 min.

5. RAW RIBBONS: Remove the tough outer skin with a peeler and throw away. Then, with the peeler, slice off long ribbons until you get to the middle, turn over and repeat. Use in a simple salad with olive oil, lemon juice and seasoning.

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Fashionable Feasting It’s been said that fragrances were a young consumer’s hook into a luxury brand, but it looks like pastries may be the ‘next big thing’. The decision makers at LVMH and Prada must have noticed young consumers’ willingness to spend money on good food, because both companies recently bought shares in two of Milan’s most historic highend bakeries. PASTICCERIA MARCHESI was bought by PRADA, and COVA is now owned

by LVMH. Food is portable, has brand equity and isn’t too expensive, but it carries enough status to impress friend or foe. So if you can’t afford that little black Prada dress next time you’re in Milan, pop into Cova for a pastry rather—and remember to bring one home for your bestie, all wrapped in pretty Prada packaging.

“For LVMH, it’s important to offer customers high-quality stopping points, places where they can pause, meet friends and so on… A café like Cova adds a touch of class.”

Tip: To keep brown sugar from getting hard (and away from sweettooth ants) store it in a ziplock bag in the refrigerator. This way, it’ll stay soft.

Guacamole to Knock Your Socks Off

How to Instagram Your Food Like a Pro 1. SUNLIGHT: Make sure you’re near a window and try to diffuse the light as much as you can. Use a thin white curtain, napkin (if you’re in a restaurant) or sheet.

2. Focus and FRAMING: This can be tricky with a phone, but you can tap the screen to focus your camera on the correct spot.

If you don’t like the result, try framing the shot from above or zoom in to avoid the issue of a lack of depth of field.

3. NOT TOO MUCH: Try make sure your plate is full and your food doesn’t look lonely on too large a plate. At the same time, make sure your background isn’t overcrowded. Don’t try to get too much into your image. Let the food take centre stage.

4. PROPS BRING TEXTURE: If you think your food is really simple, add extra

texture and interest with props. Try things such as wooden knives, forks, napkins and interesting or patterned crockery.

5. CLEAR AWAY: Don’t rush taking the shot. Make sure to clear away things in the background, so your food and chosen props are the only things in the shot. You don’t want dirty cutlery, bright colours and wine stains in the frame.

The key to great guacamole, like almost anything, is fresh ingredients. So, make sure your avo is in tip-top shape, not overripe and slimy—the same goes for the rest of the ingredients. And, of course, change up the quantities according to your preferences.

2 avocados ¹⁄³ cup diced tomatoes ¼ cup chopped red onion 2 tbsp coriander, roughly chopped 1 tbsp jalapeno, chopped fine 1 clove garlic, chopped fine juice of ½ a lime, or to taste salt, to taste Chop, smash and serve.

Great with chips, obviously, or try it on garlic bread next time you’re around the braai.

A Gouda Partnership Président, one of the world’s leading cheese brands—founded in 1968 in France by a family committed to crafting tasty cheeses—comes to South Africa. And they’re partnering with one of our favourite cheese brands, Simonsberg. Simonsberg is becoming Président. Both companies are masters of cheese and share the same values and traditions in cheese-making. There’s an expanded range to look forward to, but there won’t be too many other changes. The cheese will continue to be manufactured locally in the Cape, making use of the same quality ingredients and processes. It’s the same great taste, just a new name. goodtaste.co.za

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GTPROMOTION

SUGGESTED PAIRING

Seafood pairs well with white wine. We recommend Flagstone Treaty Tree White 2014.

Seafood PAELLA

Simple Seafood Paella Serves 4 ½ tbsp olive oil ½ tbsp butter 1 small red onion, chopped 1 large clove garlic, minced 1 heaped tsp smoked paprika 1 tsp dried mixed herbs 250g Arborio risotto rice ¼ cup white wine (or use extra stock) 1 tin chopped peeled tomatoes 1 tbsp tomato paste 1 tsp sugar (or alternative natural sweetener to taste) 1 small red pepper, de-seeded and chopped 750ml good quality chicken, vegetable or fish stock 200g chicken thigh meat, cut into cubes and seasoned 100g frozen prawns ½ cup frozen peas fresh lemon wedges, to serve 2 tbsp roughly chopped fresh parsley, to serve

1. Heat the olive oil and butter together in a large heavy based pot over medium heat. When the butter starts to foam add in the onion and cook for 5 minutes or until starting to soften. Add in the garlic, paprika and herbs. Cook for a minute until the garlic is fragrant, but be careful not to let it burn.

2. Add in the rice and mix well, then add in the wine and simmer for a minute. Add in the tomatoes, tomato paste, sugar and red pepper and cook for another couple of minutes until bubbling.

3. Add in the stock and simmer over low heat for 15 minutes with the lid on.

4. Add in the chicken and simmer for a further 10 minutes, then stir through the prawns and calamari.

5. When the prawns are cooked through and pink, about 3-4 minutes, remove the pot from the heat, stir through the peas and serve immediately in warmed bowls with a good squeeze of lemon juice and a sprinkling of fresh parsley.

11427_4398_SASA_Baleno_GoodTasteMagStrip_v2_3197.pdf 1 2016-11-01 08:43:42 AM

Penquin/E/10064

The All New Suzuki Brought to you by Suzuki

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GTPROMOTION

Rosé Poached Pears WITH DARK CHOCOLATE SAUCE

Rosé Poached Pears with Dark Chocolate Sauce Serves 4 FOR THE PEARS:

2 cups rosé wine Juice of 1 orange or clementine 1 vanilla pod, halved lengthways (or 1 tsp vanilla paste) 3 tbsp honey or sugar 4 medium-sized ripe but firm pears, peeled and cored FOR THE SAUCE:

200g dark chocolate 100ml cream SUGGESTED PAIRING

1. In a medium-sized saucepan on med-high heat, add the wine, vanilla and honey or sugar. Bring to the simmer and reduce the heat to low-medium.

2. Add the pears to the wine syrup and leave to simmer for a further 15-20 minutes, turning from time to time, or until cooked through and can be easily pierced with a knife. Remove the pears and allow the sauce to reduce further until syrupy, 20-30 minutes if you have the time.

3. Melt the chocolate and cream together gently over a double boiler, remove from the heat and mix gently until smooth, then set aside until serving.

4. Serve the pears with a drizzle of the reduced syrup and chocolate sauce, and a dollop of mascarpone if you like.

Try this dish with Delaire Graff Cabernet Franc Rosé 2016. Available from Wine-of -the-Month Club.

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New Generation Platform

If You Can Only Do Four Exercises, Do These:

“Through discovering new recipes and ingredients, we developed a new love for eating more plant-based, clean and nutritious food” Amy and Brent, founders of The Hungry Herbivore

HEALTHY & HAPPY HEALTHY

BODY,

HEALTHY

MIND

Healthy Hot Spot: The Hungry Herbivore Starting off as a small stand at markets around Cape Town, THE HUNGRY HERBIVORE now has a restaurant on trendy Orphan Street in the Mother City.

The brand aims to provide delicious, clean and honest comfort food and snacks rich in nutrients. Their products are vegan and plant-based. They make raw vegan desserts to order and also supply restaurants. From a humble beginning, they now have ten staff and their very own vegan restaurant and a dedicated production facility for their national retail line. www.thehungryherbivore.com

GT Loves: Men’s ZX Flux Adv Tech Shoes, R1499 from www.adidas.co.za

GT Loves: Women’s Crazymove Bounce Shoes, R2999 from www.adidas.co.za

It’s Not on Top, It’s Inside Did you know an AVOCADO’S SEED makes up 70 per cent of its nutritional content? Yup, apparently there are more antioxidants in the seed than in most fruit and vegetables. It also has more soluble fibre than oats. But, how do you eat it? Here’s one way. Cut the seed into quarters then pop two of the quarters in a blender to become powder before adding it to a smoothie. The taste is strong, so make sure to mix it with flavours such as berries and kale. You can also dry out the seed and grate it, and then add it to sauces or as a seasoning over food. Who would have thought?

If you’re having a busy week, or are maybe travelling, and are out of your daily exercise routine, make time for these FOUR SIMPLE EXERCISES. They will give you a full-body toning and strength session in just a few minutes. Aim to do three five-minute workouts in one day. These exercises work all your major muscle groups in tandem, so they’re very efficient.

1. CHAIR DIPS

Great for toning your triceps and core.

Easy level: Keep feet close to the chair and make the dip slow, controlled and shallow. Make it challenging: Straighten your legs completely, and place heels on floor, or place one or both feet on another chair, bench or exercise ball.

Perform deep but controlled dips.

2. PUSH-UPS

Great for toning your chest, shoulders, triceps, back, hips, and abs. Easy level: Do them on your knees. Keep the movement shallow and controlled. Make it challenging: Try lifting one leg off the floor as you do each push-up.

3. PLANK

Great for toning your abs, back, chest, forearms and shoulders. Easy level: Instead of being on hands, lower yourself to your forearms. Make it challenging: Raise one leg off the floor and hold for 30 seconds. Switch legs and hold for another 30 seconds to complete one rep.

To add variety, try side plank.

4. SQUATS

Great for toning your glutes, hamstrings and quads. Easy level: Don’t bend knees as deeply. Make it challenging: Add weights, do a single-legged squat, or perform squats on an unstable surface, like a balance disc or BOSU ball.

Eggplant Toast

Take Your Toast to the Next Level Did you know you could make toast without bread? Us neither.

Trending right now are creative twists on toast that involve using non-carb options like sweet potato. But we came across this recipe for eggplant toast from Cameron Diaz’s www.ourbodybook.com so, if you’re trying to cut back on carbs, why not try this one?

1 medium-sized eggplant 1 tbsp olive oil 1 tsp za’atar (Middle Eastern spice mix) 1 tsp garlic powder 1 tsp sumac a pinch of dried or fresh mint (optional) salt and pepper, to taste 1. Preheat your oven to 200°C. Wash and slice your eggplant into round 2,5cm thick discs.

2. Toss the slices in olive oil and coat with the spices listed above.

3. Pace the eggplant slices on a parchment paper-lined baking sheet.

Roast for around 20-25 min or until the eggplant appears soft and slightly browned.

4. Enjoy by itself, or with avo and radish slices, or avo slices and courgette ribbons, or hummus, radish slices, snap peas and za’atar.

Sleep Well, Stay Slim Have you noticed that the less you sleep, the hungrier you feel the next day?

In a new study published in the European Journal of Clinical Nutrition, researchers found those lacking sleep consumed an average of 385 calories extra per day. That’s the equivalent of about four and a half slices of bread, says Gerda Pot, lecturer in the Diabetes & Nutritional Sciences Division at King’s College, London, and associate professor at Vrije University, Amsterdam. “Moreover, people proportionally consumed more fat and less protein,” Pot added. Carbohydrate consumption stayed roughly the same. Other researchers have speculated that a lack of sleep might affect hormones related to hunger, such as leptin and ghrelin. But Pot and her co-authors believe the explanation may be “hedonic”, meaning the tired overeat because they’re seeking pleasure. Makes you want to climb into bed an extra hour or two earlier tonight, doesn’t it?

Supplements You Need to Take

copper and selenium.

With so many supplements on offer, it’s overwhelming trying to find the perfect daily combination. And while healthy eating is always top prize, taking the right supplements can help fill any nutritional gaps your diet may have. Almost all GPs, nutritionists and naturopaths will agree that these four, are the top choice.

1. A MULTIVITAMIN: Cover your bases by taking a good multivitamin. Make sure it includes the recommended daily levels of iron, vitamin A, folic acid, vitamin B6, vitamin D, chromium, magnesium, zinc,

2. A NATURAL VITAMIN C: A powerful

building block of the immune system, vitamin C has antiviral and antibacterial properties, and is also an antioxidant. It’s also important to take as a supplement since your body doesn’t produce it.

3. ESSENTIAL FATTY ACIDS: These are important for keeping your brain, skin and joints functioning at top notch. The three key fatty acids include: ALA, EPA and DHA. 4. A MULTI-STRAIN PROBIOTIC: Make sure you’re keeping your gut healthy by taking probiotics. These good bacteria help break down food and absorb nutrients, improve our immunity, reduce risk of urinary tract infections, ward off colon cancer, and may even reduce our risk of common allergies.

Where to Get Your Matcha Tea Fix Since last year a popular food trend has been drinking the green tea powder, MATCHA. It contains almost three times more caffeine than regular green tea (about the same as a cup of coffee) and is rich in antioxidants. Aside from its health appeal, matcha also attracts followers because of its earthy, umamirich flavour—so some chefs are adding it to their menus too.

HERE’S WHERE TO FIND MATCHA NEAR YOU: •SCHECKTERS RAW in Sea Point offers

organic matcha flapjacks (vegan option too).

•KYOTO GARDEN SUSHI in Tamboerskloof serves matcha ice cream with matcha crépes as well as melon liquor jelly with matcha ice cream.

•LADY BONIN’S TEA BAR in Woodstock stocks matcha and serves matcha lattes.

•THE GRIND COFFEE COMPANY in Melrose Arch makes matcha lattes.

•YAMATO in Illovo serves matcha ice cream.

•HAPPY.ME serves red bean and vanilla matcha iced tea, shops nationwide.

•MUGG AND BEAN offer a matcha, mint and apple freezo smoothie, shops nationwide.

•THE TEA MERCHANT stocks matcha, shops in Jozi, Pretoria, Durban, Cape Town and online.

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| JANUARY 2017 |

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BLUEBERRY, YOGHURT

& Fresh Flower Popsicles Recipe on p.42

Boozy Popsicles

Note: Make sure you use edible flowers not treated with pesticides.

FUN FROZEN COCKTAILS ON A STICK MAKE A GR EAT A DDI T IO N T O A N Y S U M M E R PA RT Y RECIPES AND PHOTOGRAPHS

BY WIDA FOSTER

CHAMPAGNE, ROSE &

Cherry Popsicles Recipe on p.42

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VODKA TONIC, NECTARINE

& Mint Popsicles Recipe on p.42

Tip: Because of the alcohol, these may melt quicker than your usual pops.

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PIÑA COLADA

Popsicles Recipe on p.42

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BLUEBERRY, YOGHURT & FRESH FLOWER POPSICLES Makes 6 small popsicles

4.

8–10 fresh organic edible flowers 400ml low fat yoghurt or 400ml coconut cream + 1 tbsp lemon juice (vegan version)

5.

6.

1. Halve the blueberries and place cut side against the sides of 6 small popsicle moulds.

2. Use a wooden ice cream stick to move the slices against the sides of the mould, making sure they don’t all slide down to the bottom of the mould.

3. Place a few flowers inside each popsicle mould. Try to position flowers facing the sides and moving some of the blueberries to secure them in place, making sure they don’t all float to the top of the popsicle mould.

4. Pour equal amounts of low fat yoghurt into popsicle moulds. Make sure mixture is evenly dispersed through mould by tapping the mould gently.

5. Place in freezer for 45 min.

6. Remove from freezer and insert a wooden ice cream stick into the centre of each popsicle.

7. Freeze for 6-7 hours, preferably overnight.

Prep time: 15 min Freezer time: 6 hours 45 min Total time: 7 hours

CHAMPAGNE, ROSE & CHERRY POPSICLES Makes 6 small popsicles

250ml champagne or Méthode Cap Classique, preferably a little flat 250ml white grape juice 8-10 fresh cherries, stoned 8-10 fresh organic rose petals 1. Combine Champagne or MCC and grape juice in a small jug.

2. Halve the cherries and place against the sides of 6 small popsicle moulds.

Use a wooden ice cream stick to move them against the sides of the mould, making sure they don’t all slide down to the bottom of the mould.

3. Place a few rose petals inside each 4 2

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7.

popsicle mould and, moving some of the cherries to secure them in place, make sure they don’t all float to the top of the popsicle mould.

Pour equal amounts of Champagne/ MCC and juice mixture into popsicle moulds.

Place in freezer for 45 min.

Remove from freezer and insert a wooden ice cream stick into the centre of each popsicle.

Freeze for 6-7 hours, preferably overnight.

Prep time: 20 min Freezer time: 6 hours 45 min Total time: 7 hours 5 min

PIÑA COLADA POPSICLES

Makes 6 small popsicles ½ small fresh pineapple, peeled and thinly sliced 300ml coconut cream 1 tbsp agave nectar 1½ tbsp rum 1. Place pineapple slices against the sides of six small popsicle moulds. Use a wooden ice cream stick to move the slices against the sides of the mould, making sure they don’t all slide down to the bottom of the mould.

2. Combine the coconut cream, agave and rum in a medium jug.

3. Pour equal amounts of coconut cream mixture into popsicle moulds. Make sure mixture is evenly dispersed through mould by tapping mould gently.

4. Place in freezer for 45 min.

5. Remove from freezer and insert a wooden ice cream stick into the centre of each popsicle.

6. Freeze for 6-7 hours, preferably overnight.

Prep time: 20 min Freezer time: 6 hours 45 min Total time: 7 hours 5 min

VODKA TONIC, NECTARINE & MINT POPSICLES Makes 6 small popsicles

1 small fresh nectarine, thinly sliced 6-8 fresh mint leaves 1½ tbsp vodka

350ml tonic water, preferably flat 1. Place nectarine slices against the sides of 6 small popsicle moulds. Use a wooden ice cream stick to move the slices against the sides of the mould, making sure they don’t all slide down to the bottom of the mould.

2. Place a few fresh mint leaves inside each popsicle mould and moving some of the nectarines to secure them in place, making sure they don’t all float to the top of the popsicle mould.

3. Combine vodka and tonic water in a medium jug. Pour equal amounts of vodka tonic mixture into popsicle moulds.

4. Place in freezer for 45 min.

5. Remove from freezer and insert a wooden ice cream stick into the centre of each popsicle.

6. Freeze for 6-7 hours, preferably overnight.

Prep time: 20 min Freezer time: 6 hours 45 min Total time: 7 hours 5 min

KIWI, CHIA AND COCONUT POPSICLES Makes 6 small popsicles

400ml coconut milk 1½ tbsp chia seeds, soaked 1 fresh kiwi fruit, peeled and thinly sliced 1. Combine coconut milk and chia seeds.

2. Place in fridge for 15 min, allowing chia seeds to swell and soften.

3. Place slices of kiwi fruit against the sides of 6 small popsicle moulds. Use a wooden ice cream stick to move the slices against the sides of the mould, making sure they don’t all slide down to the bottom of the mould.

4. Pour equal amounts of chia coconut mixture into popsicle moulds. Make sure mixture is evenly dispersed through the mould by tapping mould gently.

5. Place in freezer for 45 min.

6. Remove from freezer and insert a wooden ice cream stick into the centre of each popsicle.

7. Freeze for 6-7 hours, preferably overnight.

Prep time: 20 min Freezer time: 6 hours 45 min Total time: 7 hours 5 min

IRISH COFFEE

Popsicles

IRISH COFFEE POPSICLES Makes 6 small popsicles

200ml cream or almond milk (vegan version) 2 tbsp Irish whiskey 300ml strong black coffee, allow to cool in fridge before using 1 tbsp sugar 1. Set aside 50ml of cream/almond milk.

2. Pour equal amounts of the remaining cream/almond milk into 6 small popsicle moulds.

3. Place in freezer for an hour.

4. Combine Irish whiskey, coffee and sugar.

5. Stir 2–3 tbsp of the coffee mixture into the remaining 50ml cream/almond milk.

6. Remove popsicles from freezer. Pour equal amounts of the cream and coffee mixture over the frozen cream to create a slightly darker, but thin second layer for each of the 6 popsicles.

7. Insert a wooden ice cream stick into the centre of each popsicle.

8. Place in freezer for at least 1 hour.

9. Remove from freezer and pour equal amounts of the coffee whiskey mixture into the 6 moulds.

10. Freeze for 6-7 hours, preferably overnight Prep time: 15 min Freezer time: 8 hours Total time: 8 hours 15 min

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Kiwi, Chia

and Coconut Popsicles Recipe on p.42

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HIGH TEA

UP

YOUR

TEA

GA ME

WITH

THESE

DELICIOUS

,

EASY

-TO-MAKE

RECIPES BY DIANE HEIERLI PHOTOGRAPHY BY C&D HEIERLI

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TR EATS

Moist Dark Chocolate Cake with strawberries and cream Makes 1 cake with approximately 12 slices 1¾ cups cake flour 2 cups caster sugar ¾ cup cocoa powder 1½ tsp baking soda ¾ tsp salt 2 large free-range eggs 1 cup buttermilk ½ cup butter, melted 1 tbsp vanilla extract 1 cup hot coffee (2 tsp instant coffee in 1 cup boiling water) 3 tbsp raspberry jam 250ml cream 200g fresh strawberries, of which half are sliced

vanilla extract and beat until smooth.

5. Remove bowl from mixer and stir in hot coffee with a rubber spatula—the batter will be very runny.

6. Pour batter evenly between the two pans and bake on middle rack of oven for about 35 min, until toothpick inserted in centre, comes out with just a few moist crumbs attached.

7. Allow cakes to cool for 15 min in pans, then run a butter knife around the edges of each cake.

8. Place a wire cooling rack over top of each pan.

9. Use both hands to hold the racks in place while flipping the cakes over

onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release.

10. Let the cakes cool completely.

11. When the cakes are cool, whip the cream till soft peaks form.

12. Spread the raspberry jam on the one layer of the cake.

13. Then, spread some cream on top of the jam and top with the strawberries.

14. Place the other layer of cake on top of the strawberries and decorate the top of the cake with some whole strawberries.

15. Dust with icing sugar and serve immediately.

1. Preheat oven to 180°C. 2. Grease two 20cm baking pans (or line with parchment paper circles) and set aside.

3. In the large bowl of a standing mixer, sift together flour, sugar, cocoa, baking soda and salt.

4. Add eggs, buttermilk, melted butter and

Note: This recipe is for a two layer cake, double the recipe for the four layer cake pictured.

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| JAnUARy 2017 |

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Scones with Strawberry Jam and Cream Makes 8-10 scones 450g cake flour 1 tsp salt 1 tbsp baking powder 1 tbsp caster sugar 100g butter, chilled 320ml milk, plus extra for brushing 250ml cream, to serve strawberry jam, to serve

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1. Preheat the oven to 220°C. 2. Grease a baking tray with Spray and Cook.

3. Sift the flour, salt, baking powder and caster sugar into a bowl.

4. Dice the chilled butter and rub into the flour quickly and gently with your fingertips until it resembles breadcrumbs.

5. Make a well and pour the milk into the well.

6. using a fork, slowly combine the milk and flour until a soft dough forms.

7. Don’t handle the mixture too much.

8. Turn the dough out on a lightly floured

surface and gently press it into a disc, then roll it out until 3cm thick.

9. using a 4cm round cutter, cut rounds out of the dough.

10. Place scones on the baking tray and brush the tops with a little milk.

11. Bake for 20-25 min until golden and risen.

12. Do not open the oven door in the first 10 min otherwise your scones will not rise properly.

13. When done, remove from the oven and place on a wire rack until cool.

14. Serve with whipped cream and strawberry jam.

Raspberry Swirl Meringues Makes 15-20 meringues 70g raspberries, frozen 3 tbsp caster sugar 3 free-range egg whites 175g caster sugar 1. Preheat the oven to 120°C and line two baking trays with baking paper.

2. Start by making the raspberry coulis 3. Place the raspberries and sugar in a saucepan over medium heat.

4. Cook until the raspberries are soft. If it needs a bit of water to prevent it from burning, add 1 tbsp of water at a time.

5. When soft, remove from the stove and set aside to cool down.

6. When cool, blend with a hand blender and then push through a fine sieve to get rid of the pips. Set aside.

7. Separate the eggs, placing each egg white in a cup or small bowl before adding it to the whisking bowl.

8. Whisk the egg whites until stiff peaks form and then start adding the sugar, 1 tbsp at a time, making sure each batch

of sugar is dissolved before adding the next.

9. When it is glossy and thick, take some raspberry coulis and swirl it through the meringue.

10. Take a piping bag with a star nozzle and spoon the mixture into the piping bag.

11. Pipe the meringues on the baking trays and place in the oven.

12. Bake for 1-1½ hours until the meringues are dried out.

13. remove from the oven and cool on cooling racks.

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Healthy Cinnamon Cupcakes Makes 12

1. Preheat oven to 180ºC. 2. Line cupcake pan with cupcake papers.

3. Place milk, cinnamon and vanilla in a pot on the stove on medium heat.

4. Allow to simmer for 10 min (ensure that it doesn’t burn or boil over).

5. Allow milk mixture to sit.

6. Meanwhile, using an electric beater, mix together the eggs, xylitol and oil until it becomes lighter in colour.

FOR THE CUPCAKES: ½ cup + 2 tbsp almond milk 1 tsp ground cinnamon 2 tsp vanilla extract 2 free-range eggs ¾ cup xylitol ½ cup coconut oil 1½ cups gluten-free flour ½ tsp salt 2 tsp baking powder

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FOR THE ICING: 250g butter or vegan butter 1 cup icing sugar 1 tsp cinnamon

goodtaste.co.za

7. Add the rest of the ingredients and mix on medium speed until it comes together.

8. Add ½ cup of the almond milk to the batter and continue mixing.

9. Spoon the batter into the cupcake papers until ¾ full.

10. Bake for 15-20 min or until golden brown and a skewer comes out clean.

11. Remove from oven and allow to cool.

12. Meanwhile, mix together icing sugar, butter, cinnamon and remaining 2 tbsp of almond milk.

13. When cupcakes are cool, ice them beautifully with icing and dust with cinnamon.

Best

HighhotTea spots One&Only Cape Town - CAPE TOWN

Le Franschhoek Hotel & Spa - WESTERN CAPE

Daily: 14h30 – 17h30 | R295.00 per person Tel: +27 21 431 5800 WWW.ONEANDONLYRESORTS.COM

Daily: 15h00 – 17h00 | R185.00 per person Tel: +27 21 876 8900 WWW.LEFRANSCHHOEK.CO.ZA

The 12 Apostles Hotel - CAPE TOWN

The Table Bay Hotel - CAPE TOWN

Daily: 10h00 – 16h00 | R275.00 per person Tel: +27 21 437 900 WWW.12APOSTLESHOTEL.COM

Daily: 14h00 – 15h30 & 16h00 – 17h30 | R280.00 per person Tel: +27 21 483 1000 WWW.SUNINTERNATIONAL.COM

The Palazzo Hotel - JHB

Belmond Mount Nelson Hotel - JHB Daily: 09h30 – 12h00 & 13h30 – 15h30 & 15h30 | From R225 per person Tel: +27 21 483 1000 WWW.BELMOND.COM

Daily: 14h00 – 17h00 except last Sunday of the month | R220.00 per person Tel: +27 11 510 3000 WWW.TSOGOSUN.COM

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GTDIRECTORY

Grande Roche Hotel - WESTERN CAPE

The Hilton Durban - KZN

Daily: 15h00 – 17h00 ß | R210.00 per person Tel: +27 21 863 5100 WWW.GRANDEROCHE.COM

Saturday: 14h00 – 17h00 | R210.00 per person Tel: +27 31 336 8100 WWW.HILTON.COM/HOTEL/DURBAN

Vineyard Hotel - CAPE TOWN

The Piano Lounge at the Saxon Boutique Hotel - JHB

Daily: 15h30– 17h30 | R165.00 per person Tel: +27 21 657 4500 WWW.VINEYARD.CO.ZA

Thursday and Friday: R325 per person | Saturday R395.00 per person Tel: +27 11 292 6000 WWW.SAXON.CO.ZA

Sibaya, Mangwanani High Tea Room - KZN

Coco Safar at Cavendish - CAPE TOWN

Saturday & Sunday: 14h00 – 17h00 | R195.00 per person Tel: +27 31 568 2261 WWW.MANGWANANI.CO.ZA

Mon-Sat: 9am-2pm Sunday: 10am-5pm Tel: +27 21 671 1607 WWW.COCOSAFAR.COM

GT LOVES: This couture pâtisserie experience served with the finest coffee

W W W.BELMOND.COM

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| JANUARY 2017 |

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High Teas are served on Saturdays and Sunday form 14h00 till 17h00 Venues include the terrace with a view of the mountains and gardens.

Venues can be privatized at an extra charge

Bookings are essential and subject to availability

www.lefranschhoek.co.za Tel: 021 876 8900 | email: mpc@lefranschhoek.co.za

The

Scoop

THE BEST SLOW- CHUR NED A RTISA N ICE CREAM SPOTS IN SA

PETE’S SUPER NATURAL ICE CREAM

HONEST CHOCOLATE CAFÉ

LEGENDAIRY HANDMADE ICE CREAM

Peta Frysh serves up hormone-free milk from pasture fed cows in her ice creams.

Not super sweet, but wonderfully creamy, they produce small six-litre batches of ice cream at a time. Recommended: Popcorn Cream with Torched Marshmallows and Honeycomb, or Vietnamese Coffee. In Jozi: The Organic Emporium, Riverside Shopping Centre, Oaklands Fruit, Greenhill Grocer.

More popular for their chocolates, Honest is expanding their range with a selection of vegan ice creams.

The dairy- and egg-free ice cream is made with cashew nuts, coconut cream, coconut milk, fresh vanilla and a touch of water. Recommended: Chocolate with Chunks of Honest Chocolate Praline, or Vanilla. In Whale Street, Cape Town.

Chloe Malherbe uses only seasonal and local produce. All of her ice cream is free from artificial colourants and flavourants and is churned slowly in small batches. Flavours are seasonal.

Recommended: Fresh Mint, or Granadilla and White Chocolate.

In Durban: Freedom Café, Earthmother Organic, Savior Coffee Co., republiK, Love Coffee, Market on the Square and The Morning Trade Market.

KRISTEN’S KICK ASS ICE CREAM

These ice creams are made from scratch with free-range cream, milk, and handmade ingredients.

There are over 40 flavours on the menu and the scoops of the day are based on what’s in season. Recommended: Cookies and Cream with Homemade ‘Oreos’, or SeaSalted Caramel with DryRoasted Cane Sugar and Maldon Smoked Sea Salt.

Noordhoek Village, Cape Town.

SCOOP HANDMADE ICE CREAM

Amanda Maidman whips up creamy custard-based ice cream made with eggs, milk and sugar from local farms in KZN. In true French style, she cooks her base mix on the stovetop before adding fresh, seasonal ingredients and freezing the mixture in an ice cream churner. And the cherry on top, they make their own sugar cones too. Recommended: Madagascan Vanilla with Salted Macadamia Praline, or Gin and Tonic sorbet. In Durban: Foodies Market, Burnedale Farmer’s Market, The Litchi Orchard Farmer’s Market.

UNFRAMED ICE CREAM

Unframed is a brand spanking new artisan ice cream parlour located on the oh-so-trendy Kloof Street in Cape Town. Founded by Yann Rey, the oneof-a-kind establishment provides local hipsters with the best sorbet plus dairy and vegan ice cream, made from only natural ingredients.

Recommended: Sea Salt Chocolate, Nuttikrust, Lime Lemon Basil Sorbet, Tahini Chocolate, Banana and Vanilla.

45C Kloof Street, Cape Town.

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Combine all ingredients and enjoy.

SZECHUAN SESAME SALT ½ cup sea salt flakes 3 tbsp sesame seeds 3 tbsp Szechuan peppercorns, crushed 1 tbsp crushed red pepper flakes Combine and roast all ingredients together on baking sheet for 5 min at 180˚C in oven.

CHIPOTLE LIME SALT ½ cup sea salt flakes 1 tbsp chipotle chilli powder, or smoked chilli powder if chipotle not available 4 limes, zest only Combine and roast all ingredients together on baking sheet for 5 min at 180˚C in oven.

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goodtaste.co.za

Recipe source: Bon Appetit; Images and styling: Wida Foster

COFFEE PAPRIKA SALT ½ cup sea salt flakes 3 tbsp ground coffee 2 tbsp paprika

Coffee

HACKS

Unexpected ways to get more out of your cuppa Joe

Your coffee grounds are good for a lot more than a quick pick-me-up. Before you ditch the next batch, here are a few ways to reuse them:

MEAT TENDERIZER: Coffee does so much more than just enhance the flavour of your favourite cut of meat—it also acts as a tenderizer. The best way to use the tenderizing power of coffee is to brew a strong pot, let it chill and then marinade the meat in the cold coffee for 24 hours.

FLEA REPELLENT: Fleas and insects don’t take to coffee—so you can also use coffee grounds as a natural flea rinse for Fido. After pooch’s usual shampoo, take your used coffee grounds and rub them through your dog’s coat. Then rinse the coat well—you may need to brush out some rogue granules. Remember, coffee is toxic to dogs and must not be ingested!

Is that a macchiato I smell? No, it’s just Fido.

PROMOTE PLANT GROWTH: As coffee grounds decompose, they release nitrogen, potassium, phosphorus and other minerals that support plant growth. Some examples of flowers that thrive in nitrogen-rich soil include roses, camellias and azaleas. Plus, they’ll help veggies (such as spinach, tomatoes, corn and carrots) grow.

DEODORISER: Coffee grounds soak up other not-so-great smells. Use them in the bottom of a new bin bag to keep your trash from quickly stinking’ up your kitchen. Soak smelly cutting boards (hello, chopped garlic and onion) with some coffee grounds to remove odours.

You can even put a bowl of coffee grounds into your fridge to absorb any funky odours.

BODY SCRUB: Combine coffee granules with coconut oil for a natural body scrub that helps to tighten skin. The caffeine in coffee is a diuretic and is thought to help banish cellulite when applied topically.

The coffee granules will also work to remove dead skin cells, leaving you with “that smoother, softer skin”.

CLEAN DISHES: The rough texture of coffee grounds can lend themselves nicely to scrubbing dirty dishes without damaging them. Add a few teaspoons of dry coffee grounds to a cleaning lappie and wrap up the ends of the cloth and secure with an elastic band. Now you have a nifty new scrub sponge to make light work of difficult dishes.

REMOVE DARK CIRCLES: Mix ground coffee granules with raw (bee-friendly!) honey to form a paste and dab under your puffed up eyes. Allow to dry and rinse off. The caffeine found in coffee will help to promote circulation and decrease inflammation, while the honey is loaded with skin boosting antioxidants.

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goodtaste.co.za

WIN A CAFFÉLUXE VERONA MACHINE

& ACCESSORIES WORTH R3000 THE PRIZE: A Cafféluxe Verona Machine, African Coffee Collection Gift set, Supply of Cafféluxe Signature Capsules, Cafféluxe capsule holder & a R500 gift voucher.

Every household needs a touch of sexy coffee sophistication with this stylish Verona Espresso machine from CAFFÉLUXE. The Verona brings you the luxury of a divine espresso, hot chocolate or tea in the comfort of your own home.

The Cafféluxe Signature Range boasts an exciting array of variants; including a creamy milk capsule, a decadent hot chocolate and a diverse range of roasts and flavours to suit every discerning coffee-lover’s palate. Not to mention some

coffeerific new Mochachino and Cappuccino capsules that will be available soon.

Celebrating our African heritage, Cafféluxe also bring an excellent assortment of superbly distinguishable blends in the continents finest coffees from Tanzania, Uganda, Kenya and Ethiopia.

This wonderful prize celebrating the simple indulgence of coffee is the gift from Cafféluxe that just keeps on giving.

Cafféluxe have some wonderful Christmas offers available online at

WWW.CAFFELUXE.COM

Exclusive offer for Good Taste readers. Purchase a Cafféluxe Christmas deal online and receive a R150 voucher for your next online purchase.

GTPROFILE

TALKING APPLE TREES

Cluver & Jack Cider Company is the coming together of Paul Cluver and Bruce Jack.

Bruce gives us the lowdown on their craft cider.

What is your definition of ‘craft’?

Craft has been unintentionally misused by the beer and spirits industry.

Craft beer or craft gin is a misnomer; because all it really means is that the product is made in small batches, using good material, by caring makers. By comparison, the wine industry is much more of a craft. In wine, producers generally own their own grapevines and make a finite amount of wine per year. I know of only one craft brewer in the world (in Tasmania) who actually grows all his own ingredients.

You say trees ‘talk’; what are they saying?

Plants actually communicate with us all the time. It is not so much our talking to them, but our showing positive intent. My life is vines and apple trees. They both react in a physical way to their environment.

Our saying: “If trees could talk” refers to this basic understanding all sensitive farmers should have, and also highlights environmental responsibility. Because if trees could talk they would tell us that we are not doing a very good job of looking after this planet, our shared home.

If apple trees could talk, they would shout: “I want to be a cider tree!” – wouldn’t you?

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So, what’s not craft cider?

Industrial cider, made continuously in massive batches from apple juice concentrate, and the origin of which is undetermined. The watereddown neutral concentrate is fermented, watered down further and then made to taste of something by adding colourants, flavourants and aromas. This doesn’t mean it’s a bad product. On the contrary, many ciders produced this way are very successful. They can be made cheaply and are very profitable, and one must respect them for that. But they aren’t craft.

Tell us about yours then…

Like a small craft winemaker, Cluver & Jack owns its apple trees and, importantly, it also owns the single estate on which they are grown. We make a finite amount of cider each season. We use only specific apple varieties grown on our estate, and we do so in small batches in our own

cidery. In a meticulous, and hands-on way. Other than in wine, you do not get anything more handmade in the alcohol industry than that.

import cider varieties in South Africa. He made delicious cider and the methodology he used is pretty much the same today.

Stylistically, how would you describe your cider?

It is very fresh, with clean, true apple aromas and flavours that reflect the estate on which they are grown. It has provenance, authenticity and, I must add, it tastes delicious.

Any wise words on why people should drink real cider?

Real cider has much lower sugar than industrial ciders, no refined cane sugar, no flavourants, aroma enhancers or colourants. Plus, it’s naturally gluten free. It is like drinking freshly squeezed orange juice compared with Oros. The latter has its place, for sure, but when you grow up, you really only want the real deal.

How was this idea born?

Paul Cluver and I have been talking about this for years. I have made craft cider in small batches for well over 10 years. We have known each other through the wine industry for close on 20 years. I am also friends with Andries Burger, the Cluver winemaker, who helps make our cider.

Paul is very left brain, very analytical and methodical. I am the opposite.

We both suffer from some sort of attention deficit disorder. To outside onlookers our meetings must seem completely chaotic, but because we tend to agree philosophically on things, we get a lot of creative stuff done. I suppose, like all good partnerships, our friendship is based on respect of each other’s strengths. But beyond this we both think one should do things one is passionate about, and have fun.

Take us through your method of making the cider.

It’s very simple. Crush the apples, press out the fresh juice, ferment it, and bottle it. My great grandfather was one of the first people to

Your ultimate food pairing with real cider?

Pulled Pork with Cranberry Sauce. And for vegetarians: Asian-Style Salad of Chopped Red Cabbage, Edamame, Coriander, Heirloom Radish with a Spicy Ginger-Infused Dressing.

What do you think of Elgin having its own craft cider route?

It is an inevitability.

Winemaker (and cider maker) Bruce Jack is the founder of Flagstone Wines as well as of The Drift Wines. These days Bruce lives on The Drift Farm in the Overberg with his wife, two teenage boys and “a pack of wild dogs” as well as plenty of “cobras and puffadders”.

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NIGHT UNDER THE STARS

Spend the summer nights outdoors watching great movies with friends and family

T

ired of the same old mainstream movies?

Sometimes it seems like we’re watching the same thing week in and week out. Why not try a cult classic, independent film or even a documentary at one of South Africa’s few surviving independent cinemas?

Some of them offer screenings outdoors (romantic, much?) and most of them let you bring in, or order, great food and even some booze too.

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goodtaste.co.za

The Pink Flamingo at the Grand Daddy Hotel For a funky and stylish movie night, celebrate the silver screen in an outdoor cinema right beneath the African sky, at the Pink Flamingo Rooftop Cinema. What makes this setting so unique is being surrounded by seven vintage Airstream trailers on the rooftop of the Grand Daddy Hotel. Snuggle up, order a picnic basket and some bubbly because this open-air rooftop cinema is open all year round.

There are three seating options for booking movie tickets: General Seating, the Love Seat and the Couch—all these tickets include a welcome drink, bag of sweets and popcorn. Then for an additional cost, add a delicious picnic basket to your ticket. www.granddaddy.co.za The Petit Alhambra For a luxurious cinematic experience head to The Orient Hotel, here you’ll find one of the most opulent private cinemas in Pretoria and Johannesburg. Seating only 20

POPC OR N & W I N E PA I R I NG S : Plain – Sparkling Rosé Sea Salt – Pinot Grigio Butter – Chardonnay Cheddar – Syrah or Merlot Cinnamon Popcorn – Muscadel

J O B U R G

A M OV I E

people, this venue has rich burgundy carpets; velvet curtain-draped walls and plush upholstered seating. The Petit Alhambra can play host to a wide range of events, including screenings, product launches, corporate presentations, photo shoots and even weddings.

The venue also has its own regular cinema club, which shows a variety of genres, from cult to classic films from around the world. www.the-orient.net TIP: Available for private functions, so you can host an event on the roof or arrange your own private screening.

The Bioscope Independent Cinema The Bioscope, in the heart of Jozi’s old town, on the ground floor of Main Street Life in the Maboneng Precint, offers you more than the typical mainstream films. Think small international films or documentaries and even locally made films. A single screen, 62-seater independent indoor cinema theatre, The Bioscope is equipped with a high-definition video projector and is open seven days a week. Films are screened every night of the week, but seats are not allocated so arrive early to pick your spot.

Make sure you watch the website though, once the event is confirmed you’ll find the details online—they’re in different locations every time. www.thebioscope.co.za

The Twelve Apostles A very popular choice in Cape Town is The Twelve Apostles’ intimate, 16-seater cinema/screening room.

Don’t worry, it’s not only for hotel guests—and it’s also available for exclusive private hire. Each month a new schedule of movies is set, running five times a day and may be accompanied by breakfast, lunch and dinner. www.12apostleshotel.com

C A P E

Private Indoor Movie Screenings Pepper Club For another private cinema experience at a hotel, look up the Pepper Club Luxury Hotel and Spa— they offer private monthly themed movie and dinner evenings. And guests dining at Salt & Pepper on Friday or Saturday evenings get in free. www.pepperclub.co.za

The Galileo The Galileo is an outdoor cinema experience like no other. And no matter where you are in Cape Town it seems like there is a venue near you—operating at Kirstenbosch, Hillcrest Quarry, V&A Waterfront, Cape Winelands, The Castle of Good Hope, Central Park, Fedisa Rooftop, Meerendal Wine Estate, Noordhoek Common and Kelvin Grove. All ages are welcome and you can expect old school blockbusters on the screen— from romantic comedies, cult classics, musicals, adventure sports and documentaries.

There is also food available at each venue, you can expect artisanal market food, craft beer, coffee, sweets and wine.

Movies run from Tuesdays to Fridays and selected Saturdays and Sundays—but only in the summer season, starting 31 October and ending 29 April 2017. Tickets are available online. www.thegalileo.co.za Wavescape Film Festival The Wavescape Festival was born of a love of surfing and ocean culture, and the simple idea of sharing these good feelings with an audience.

13 years on, they present a range of film, music and art events in South Africa, all with the aim of having fun, building community and promoting conservation. Wavescape runs in Durban in July and Cape Town in December. www.wavescapefestival.com

DI D YOU K NOW ?

Popcorn brings out the nutty flavours of Chardonnay. The acidity of chardonnay balances—while the wine’s buttery flavours complements—the richness of the buttered popcorn taste.

D U R B A N

I N D O O R

M O V I E S

Picnic & Movie Nights at Spier Watching movies under the stars is a great way to celebrate summer. So why not enjoy a classic flick on the Werf lawns at Spier Wine Farm? Add to that a tasty picnic basket filled with gourmet food, snacks and, of course, a bottle of Spier Signature wine. Screening R100 per person at quicket.co.za, picnic basket for two for R500 booked through the website. www.spier.co.za

T O W N

TIP: Take a look online for their latest ticket special with adjoining restaurant Chalkboard. R125 for ticket, pizza and drink. And you can hire the cinema too.

Movie Night At Home In Durban you’ll have to create that outdoor (or indoor) private cinema experience yourself. And what could be more fun? Movie Night At Home is a brand new, popular package giving you the option to create a full popup cinema at your home—in your backyard, field or park—including big screen, projector, sound, popcorn machine and, if you wish, slushies, sweetie bar, and even movie tickets.

Packages can be customised to suit your needs, but the movie itself is up to you and needs to be supplied on DVD. www.movienight.co.za TIP: This is also available in Johannesburg, Pretoria and the rest of Gauteng.

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Wine Anatomy CHARDONNAY

DID YOU KNOW? Chardonnay is the most most planted– white wine grape in the world.

FLAVOURS A very ripe Chardonnay will have flavours more towards tropical fruits like pineapple, guava and mango. A barely ripe Chardonnay will have green apple and lemon flavors.

PAIRS WELL WITH: Soft cheeses, fish with a herb crust, creamy vegetable soups and mushroom risotto.

WHY DO SOME CHARDONNAYS TASTE CREAMY? The smell of vanilla, butter, coconut and dill are all attributes of oak-aging.

However, the texture that some Chardonnays have can be described as oily, creamy, smooth or waxy are from a special kind of fermentation.

TRY IT WITH THESE SPICES AND HERBS: Tarragon, parsley, thyme and lemon zest.

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PAPA’S PARIS

Malu Lambert sees Paris through Hemingway’s eyes ILLUSTRATION

“You belong to me and all Paris belongs to me and I belong to this notebook and this pencil,” wrote Ernest Hemingway.

Any lover of wine, food and literature should at some point in their life make a trip to the City of Light. Almost a century after the iconic writer wrote those words, that’s just what I’m doing.

A Moveable Feast is required reading before you embark on this adventure. The memoir was published posthumously, and is a collection of sketches of Hemingway’s life in Paris.

No guidebook in the world can compare.

There’s a well-thumbed copy deep in my suitcase, and I plan to experience the

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BY

CHLOE DAMSTR A

city through the eyes of the magnetic, champagne-guzzling Nobel laureate. Our plane descends into a bright pink sunrise over Paris: a colour that’s as romantic as it is filled with promise.

First is the question of accommodation. In 1921, Hemingway stayed in a sparse apartment—with no running water—with his first wife, Hadley, on 74 Rue du Cardinal Lemoine in the 5th arrondissement (and later in an apartment on 39 Rue Descartes).

While there’s not much chance of staying in either of these, both can be visited— from the outside anyhow. Look for the commemorative plaques on the walls.

You could book into room 14 at Hotel d’Angleterre—where the young Ernest and Hadley spent their first night in Paris. Or, you could stay at The Ritz on the Place Vendôme, where Papa (as he was fondly known)—then a war correspondent—took up refuge during World War II. During this period he famously “liberated” the hotel’s bar from the Nazis in 1944; it’s been known as Bar Hemingway ever since. Channel Papa here and order a mojito. Not your speed?

He was also partial to daiquiris, classic gin martinis and Champagne.

Hemingway was known to haunt (and now perhaps he really does) the

‘If you are lucky enough to have lived in Paris, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast’

bohemian corridors of Montmartre.

That’s where we’ve rented our apartment: complete with herringbone floors, a piano and line drawings framed on the walls.

In this city Hemingway walked, and walked, and walked. So naturally following in his footsteps is as simple as putting one foot in front of the other.

The Sacré-Cœur towers over Montmartre. We wind our way up to the basilica sipping on hot café. Situated at the highest point in the city, step inside the Sacred Heart of Paris for hushed reverence and floors splashed with reflections of stained glass windows.

Outside, the view is magical—the Eiffel Tower, a thin needle above the rooftops.

We walk on inward to the Place du Tertre—once a hotspot for revolutionary artists, Picasso among them. These days it’s more of a tourist trap with artists peddling caricatures at high prices.

Thankfully, in Paris, there’s always relief from the crowds in sight—in the form of a café chair and a glass of wine.

With glasses of Burgundy sitting drained on the table, I feel a little what Hemingway must have felt when he wrote this passage: “As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and

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Hemingways’ BooksHop

you don’t have to get on a plane to find Hemingway. in Hermanus you’ll find a treasure trove for bibliophiles.

This charming bookshop has been open for over 20 years and offers africana, antiquarian collectables as well as, of course, many books by its namesake author.

Call 028 312 2739.

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transferred to the Louvre and the Jeu de Paume. I went there nearly every day for the Cézannes and to see the Manets and the Monets and the other Impressionists that I had first come to know about in the Art Institute at Chicago. I was learning something from the painting of Cézanne that made writing simple true sentences far from enough to make the stories have the dimensions that I was trying to put in them. I was learning very much from him but I was not articulate enough to explain it to anyone. Besides it was a secret. But if the light was gone in the Luxembourg I would walk up through

the gardens and stop in at the studio apartment where Gertrude Stein lived at 27 Rue de Fleurus.”

Another place where Hemingway would seek solace was in the bookshop Shakespeare and Company, then owned

by Sylvia Beach. Sylvia would lend books free of charge to the impoverished writer, he’s famously said of her: “She was kind, cheerful and interested, and loved to make jokes and gossip. No one I knew was ever nicer to me.”

The original bookshop was forced to close in World War II, but a new one opened in its honour in 1951 on the

hemingways’ bookshop image by: malu lambert

began to be happy and to make plans.”

(From the opening chapter of A Moveable Feast, written in a café on Place SaintMichel, where Hemingway would sit and write short stories.)

Though, if you really want to drink where the great author most famously drank, you have to head to Montparnasse. Here you’ll find the great cafés of the ‘Lost Generation’. Gertrude Stein coined the term to describe the group of writers—Hemingway’s contemporaries—who frequented the cafés here, among them the likes of F. Scott and Zelda Fitzgerald and James Joyce too. Visit Le Dôme, La Coupole, La Rotonde, Le Select, and the famous La Closerie des Lilas, where Hemingway is said to have written much of The Sun Also Rises.

When not frequenting cafés (or being too cash-strapped to), Hemingway stalked the shaded pathways of the Jardin du Luxembourg: “If I walked down by different streets to the Jardin du Luxembourg in the afternoon I could walk through the gardens and then go to the Musée du Luxembourg where the great paintings were that have now mostly been

banks of the Seine. In keeping with the spirit of the former, it quickly attracted writers of the new generation such as Allen Ginsberg, William Burroughs and Anaïs Nin. These days it still acts as a literary gathering place for writers from around the world, but is of course decidedly touristy. We join the crowds to breathe in the scent of old and new books mingling together, and wind up creaky stairs to see the preserved upper quarter still furnished with a bed for travelling scribes.

One of the very best things about renting an apartment (versus staying in a hotel) is that you get to shop at the markets for dinner. And where better than Marché Mouffetard itself? This “wonderful, narrow crowded market street”, as Hemingway described it, is a cornucopia of French goods—there are artichokes the size of my head, every kind of shellfish imaginable, pâtés, charcuterie, and wine…

We pick up a bottle of Macon—a wine Hemingway drinks liberally in A Moveable Feast—to go with our picnic of paupers and kings. After all, every meal, even the humblest, deserves wine. As Hemingway wrote: “Drinking wine was not a snobbism nor a sign of sophistication nor a cult; it was as natural as eating and to me as necessary...”

To see Paris through the eyes of Hemingway is not to simply visit all the places he once did—but instead to walk, breathe and live the streets of Paris. To discover for yourself what it truly is to be a part of this mad, moveable feast. You’ll soon find Paris belongs to you too.

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An Exclusive Experience

INSIDE THE STYLISHLY REFURBISHED CONSTANCE BELLE MARE PLAGE

L

ocated directly on one of Mauritius’ most beautiful beaches, and tucked into almost 15 hectares of tropical gardens you’ll find Constance Belle Mare Plage. Boasting two 18-hole championship golf courses stretching over the resort’s property, and a pristine beach protected by an off-shore coral reef —making it ideal spot for swimming, water sports and snorkelling.

On top of being surrounded by tropical gardens, turquoise seas and white sandy beaches the stylishly renovated Constance Belle Mare Plage also has seven different restaurants and six hip bars.

Along with a beautiful new refurbishment, the resort’s elegant yet relaxed Blue Penny Cellar with renown chef Frederic Goisse at the helm of the exclusive à la carte restaurant.

Originally from the South of France, Frederic has had a distinguished career, working at string of famous French restaurants. After periods in Qatar and the Caribbean, he’s found a home worthy of his talent. A linchpin of the Festival Culinaire Bernard Loiseau, Frederic has completely mastered the art of making incredible food for Blue Penny Cellar’s discerning guests.

More than anyone, Frederic knows how to combine all the techniques and skills required in the preparation of great French dishes with the island’s produce, herbs and spices. A great teacher, gifted with a generous nature and bubbling with creativity, he is meticulous in preparing his dishes with an almost poetic discipline.

FIVE MINUTES WITH CHEF FREDERIC What do you want guests to experience at Blue Penny Cellar? I want guests to experience the

fantastic wine flights experience. Here we pair wine with a selection of top quality Iberico ham, Spanish cheeses, oysters, and typical Spanish tapas. This experience is possible with our talented sommelier, who explains and describes the wines and food pairings. Our new bar counter is surrounded with almost 15 000 bottles.

What makes the cellar so exclusive? The ambiance of this restaurant makes all the difference compared to other outlets, you’re dining in a cellar with the freshness of the cave, the smell of the wooden barrel, the quality of the restaurant design and of course to see so many bottles of wine from the best vineyards across the world, this make this place exclusive in the Indian Ocean and Africa .

What local flavours can one expect? Our signature dishes with a modern and bistronomic twist are made from local products like dorado, corn-fed chicken, brown pork and beautiful fresh vegetables and herbs grown right here in the resort’s garden.

Whether it’s enjoying the delicious food or relaxing on the beach or at one of the trendy bars, pampering at the spa or enjoying water sports, Constance Belle Mare Plage makes for an exciting, memorable break. www.constancehotels.com

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COMING

IN HOT 2017’s luxury cars have landed

By Stuart JohnSton

T

he new convertible version of the Mercedes-Benz S-Class has arrived in South Africa. And it’s the first topless version of the famous S-Class line since the 220 S model in 1971 – a hiatus of some 45 years.

“Magnificent” is the only way to describe this huge convertible, which is at once supremely competent as a driver’s car, and so elegant in terms of styling, that it hurts. It is crammed full of technology, but significantly, Mercedes decided to go with the traditional fabric folding-top option rather than a steel roof, in the interests of elegance. Steel folding roofs add a bulkiness to the rear of the car as they need space to house complicated mechanisms, and this always compromises looks. In this latest S-Class Cabriolet, the three layer fabric roof provides excellent sealing and barely discernible wind noise.

The car comes in three versions, all super-fast, loaded with charisma and all amazingly expensive. The King of the Hill model is the V12 S 65 at R3,5 million. The brutal AMG S 63 is the mid-

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line performance model at R2,9 million, while the “entry” model, the S500, costs R2,3 million. Actually, this is our favourite in the range as it provides superbly balanced ride qualities with performance that is always elegantly on form.

The Jaguar XJ range provides a luxury sedan alternative to the array of top-level German models in this league. And just in case you were in doubt as to the Jaguar’s British heritage, relish this description of interior finishes from the Jaguar brochure: “Cashew bond grain leather seats, Truffle upper facia, Ivory morzine headlining and Satin Rosewood dashboard veneer.”

Sounds delectable, doesn’t it? And that’s pretty much the XJ driving experience too, with a combination of effortlessness in operation and real world acumen in terms of performance –the top model does 280km/h – that has you savouring each journey, the way you would a fine brandy or a box of top-quality chocolates. Prices for the base model start at just over R1,1 million.

Porsche has launched its new 718 Boxter (convertible) and Cayman models here with a four-cylinder engine range –allnew turbocharged engines replacing the traditional six-cylinder motors found in the previous offerings.

The new 718 prefix is also likely to replace the Cayman and Boxter badging at some stage, and this model name, the 718, taps deep roots in Porsche’s racing heritage, harking back to the years when they started out racing cars with similarly configured fourcylinder engines.

There is no lack of aural charisma in these new engines, and with options of 220kW and 257kW on tap, performance is as exhilarating as the superb handling. Zero to 100 comes up in just 4,2 seconds in the more powerful S model of the 718. Prices were set to start at R854 000 for the base spec Cayman at the time of writing. These cars are superb value for money, providing the

‘An all-new sleeker look will mark a major evolutionary step in the Land Rover Discovery’

total Porsche experience. For the sonorous six-cylinder sound, well, now you need to go to the 911.

An all-new sleeker look will mark a major evolutionary step in the Land Rover Discovery when it launches here in 2017. The Disco, as it is affectionately known, has been around for over a quarter of a century and this new model is the first that could in any way be termed “sleek”. It will be a full seven seater, and the “First Edition” model will number just 2 400 units, making it instantly collectable. South African Land Rover lovers will get just 34 of these new Discovery collectable items.

The new car will come in both diesel and petrol versions, the top model using a supercharged V6 petrol engine. Prices have yet to be announced.

Lexus will launch its new LC 500 in South Africa in 2017 and it’s a car that will make a huge statement about the direction Lexus is heading in for the next decade. Having produced some of the world’s most technically accomplished cars for decades, it’s going to be all about emotional appeal from now on, if this new coupé is any sort of yardstick.

The LC 500 uses an all-new high-strength steel platform with a high proportion of aluminium utilised to keep weight down.

The Lexus’ configuration is said to be designed around the driver’s hip bone as a starting point–placing this area of the car as close as possible to the centre of gravity, and thus imparting “maximum road feel”. The engine will be a 350kW V8, naturally aspirated so that the sound will be more pure than that achieved by a turbocharged engine. Pricing prior to its US launch was estimated at $100 000, so we will wait and see how this translates into rands, come mid-2017.

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A

good way to create a demand for any product is to make it illegal. When the American government declared back in 1919 that all sales of alcoholic beverages were henceforth banned, the demand for liquor rocketed and the prices soared.

Prohibition lasted until 1933, which was enough time for a flourishing trade in illicit booze manufacturing—and distributing—to establish itself.

As far back as human history can be traced, mankind has had a love affair with alcohol. The very earliest cuneiform writings ever discovered turned out to be records of vintages of wine.

Alcohol also happens to be a natural product that results from the interaction between sugar and yeast, both of which occur plentifully in nature. Even elephants, who never attended the Elsenburg Agricultural College’s winemaking course, enjoy the boozy delights of fermented marula berries.

The Appalachian region of America was home to many poor families living in inaccessible mountain areas. They survived by growing a little corn and maybe some sugar beets for their pigs. Right there were the ingredients for fermenting alcohol. Corn liquor.

Economics always rules our lives and for those poor people the choice was a simple one—sell corn and starve, or turn it into whiskey and get rich.

Which would you choose?

So a thriving industry grew in the woods and mountains of Appalachia. Obviously the lawmen disapproved, so the distilling was done at night and the term “moonshine” was created.

It was far easier to transport a few bottles of whiskey to the city than to haul a truck-load of corn.

The folk of Appalachia were rough and tough and fast with a shotgun and very few excise officers (known as “revenuers”) dared to venture into those mountain hideaways, so they would wait by the roads out of the area, ready to pounce and confiscate the goods.

This gave rise to another American tradition that survives to this day—hot rods.

The smugglers soon got tired of being stopped by the cops, so they tinkered with the engines of their vehicles and turned them into powerful racing machines hidden under battered old truck bodies. Wolves in lambs’ clothing indeed.

For a long time, the cops couldn’t understand why these rattling old jalopies would suddenly roar off into the night, leaving them far behind in their patrol vans and looking silly.

Today hot-rodding is a multi-milliondollar industry in America. Souped-up cars are built almost as much as works of art as for actual transport. Who would have thought it had its beginnings in moonshine booze?

Another obvious spin-off of the moonshine liquor business was the popularity of cocktails.

Many (probably most) of those moonshine whiskeys tasted frankly horrible, but people bought them because they offered the welcome release of a drunken haze in a world where reality was not fun.

Bartenders soon discovered they could improve the flavour by adding fruit juice, honey or olives. The cocktail became the choice of the sophisticated drinker.

Many of the people of Appalachia were of Irish descent from the Ulster region

‘As far back as human history can be traced, mankind has had a love affair with alcohol’ and had a good understanding of how to make “uisce beatha”, Gaelic for “water of life” and more commonly known as whiskey. They put their knowledge to good use.

In its country of origin, whiskey is matured in casks for years until it obtains a rich amber colour and smooth flavour. The distillers of moonshine booze couldn’t wait that long, so they sold their product straight from the still as “white whiskey”. It was neither rich nor smooth, but very powerful.

Obviously it varied in quality and not all of it was good—or even safe.

Some of the moonshine stills used car radiators as condensers (you do the best with what you have) and these are held together with lead solder, so the danger of lead poisoning was ever present.

Some unscrupulous distillers added cheap methanol to increase the alcoholic

strength of their product. This could also cause serious harm to consumers.

Discerning distributors used several tests to check the quality of the product on offer.

One was the bubble test. If you shook a clear glass bottle of the liquor the look of the bubbles allegedly gave a clue of its strength. Large bubbles that were soon gone indicated a high alcohol content.

Small bubbles that lasted meant a lower alcohol content.

There was also a flame test. A teaspoon of the whiskey was set alight and, in theory, a safe distillate burned with a blue flame, but a tainted distillate burned with a yellow flame. Users of this test also said that if a car radiator had been used as a condenser, then there would be lead in the distillate, which would give a reddish flame. This led to the saying, “Lead burns red and makes you dead”. Or simply: “Red means dead.”

When their products reached the city there was stiff competition to distribute it. One method of getting it around was by having “runners” who stowed flagons of it in their cowboy boots, hence the name “bootleg” liquor.

The moonshine alcohol business became highly organised, with a secret supply chain from the backwoods of Tennessee and Kentucky to the elegant “speakeasies” of New York City and Chicago, where a whispered “Joe sent me” could get you a glass of the finest illegal spirit you could wish for.

It might also get you arrested.

Of course, gang bosses were soon involved, as they are whenever there’s a product that’s illegal and expensive. (The residents of the Cape Flats know this only too well.) The great era of Al Capone and the rival Chicago gangs was based on trade in bootleg liquor. The American author Damon Runyan—on whose writing the musical Guys and Dolls is based—captured the spirit of the age well in his short stories. It should be remembered that this was the beginning of the Great Depression, when millions of people were jobless. Any way of earning a few dollars was welcomed—and if a mug of high-powered “white whiskey” was available, it probably helped to ease the pain of hunger and unemployment.

When prohibition was repealed the gangs lost their raison d’etre and faded from notoriety.

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TIP: Throwing a fancy shindig? Serve your wines in this order: 1. Sparkling, Champagne or Méthode Cap Classique 2. White wine 3. Rosé wine 4. Red wine 5. Dessert or sweet wine

BOTTOMS UP WINE,

BEER

&

DRINKS

Some Like It Pop Franschhoek wine estate, Haute Cabrière, has put the pop in popsicle with PJ POPS, a wine-based frozen treat, ideal for picnics and beach parties. The ice lollies are available in two flavours, namely the Pierre Jourdan Brut (Cap Classique) and Pierre Jourdan Tranquille (a still wine made from a blend of Pinot Noir and Chardonnay). Who knew the beach could be even more fun? PJ Pops are available in select Pick n Pay liquor and grocery outlets in Gauteng and the Western Cape.

How Green Is Your Beer?

Forget low-carb; it’s how low-carbon your beverage is, that’s really important.

DARLING BREW has launched South Africa’s first carbon-neutral beer, Blood Serpent. Keeping true to their critternames, the moniker Blood Serpent is a term used to describe the iconic secretary bird. In order to achieve a carbon neutral beer, Darling Brew has offset the emissions of the Blood Serpent brewing process, as well as the emissions associated with packaging. The offset for every 16 000 bottles of Blood Serpent produced is equal to the emissions produced by an average car driving 38 894 kilometres, and is equivalent to 261 tree seedlings having grown for ten years. The Blood Serpent, a dry-hopped lager, joins the ranks of beers that have all been named after endangered or misunderstood South African wildlife, including the Bone Crusher, Gypsy Mask, Thunder Bird and Sungazer. The beers are widely available, or visit the source at the brewery and tasting room in Darling. www.darlingbrew.co.za

The Perfect Serve

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Polly Wants This If this corkscrew could talk, it would likely say, ‘Aren’t I in fine feather?’

THE ALESSI PARROT CORKSCREW, designed by

Alessandro Mendini for Anna G, is a practical, pocket-sized sommelier corkscrew that will no doubt be a talking point at any party.

R1 119 FROM YUPPIECHEF

When it comes to the best way to enjoy their cognac, the House of BISQUIT COGNAC wants to give you ‘The Perfect Serve’. The most crucial element of the ritual is the temperature of the cognac, they say. This is where the Cuillère de Richesse (aka the Spoon of Richness) comes into play. The spoon has a small stainless steel plate on which an ice cube is placed before the cognac is poured over it.

This kit will not be available for sale to the public, but it can be enjoyed in selected outlets upon request. It’s a matter of first come, first served. Go to www.bisquit.com.

What Exactly Is House Wine?

The term ‘HOUSE WINE’ often has a negative connotation, sometimes translating into ‘the cheapest’. The house wine, above all, should offer good value, its quality reflecting the overall restaurant experience. It is a reflection of the ‘house’ from which it comes. Often, a venue will have a deal with a winery to list their wine as the house option, which is either a paidfor listing, or the wine is supplied at a lower cost. This is why you’ll often see some big brand names cropping up again and again. One restaurant, on the other hand, has taken the concept to another level. Burrata in Cape Town created ‘In Cahoots’, their house wine, in collaboration with winemaker Richard Kershaw.

Dutch Courage for Teetotallers The Duchess is a ready-to-drink, alcohol-free gin and tonic. Made using natural botanical extracts traditionally found in gin, THE DUCHESS tastes like gin—just without the booze kick. It is made by blending re-distilled juniper berries with botanically infused tonic water. It gives the beverage a distinct gin and tonic taste, along with aromatic layers of orange peel, all spice, star anise and devil’s claw. It’s also naturally sweetened using stevia and xylitol. The drink to slip a guest for whom the real stuff is starting to bring out his cantankerous side? Go to www.theduchess.co.za.

Bitters Make Drinks Better

TRICK: Although tempting, try not to fill your glass, when pouring either red or white wine, more than half way. This way you can swirl a red wine and enjoy its aromas. And, in the case of a white wine, the contents will still be chilled by the time you get to the bottom of the glass.

A Little Somethin’ from Sweden The world’s first single estate luxury vodka, ABSOLUT ELYX is copper distilled and handcrafted by master distillers in Sweden. Elyx is the result of century-old expertise, passed down from generations of Swedish vodka-makers. Absolut Elyx is all kinds of silky smooth and unlike any vodka we’ve tasted.

To find out how Absolut Elyx is made go to www.absolutelyx.com.

Want to take your cocktail hour at home from zero to hero? It’s as simple as MAKING YOUR OWN BITTERS. These tinctures are easy to make, and the flavour varieties are endless. A couple of splashes, for example, can transform a simple G&T. Bitters are used as an essential flavour building block in many cocktails. Think of it as cocktail seasoning. Here’s a simple recipe for orange bitters to get you started.

Into an airtight vessel pour 50ml vodka and combine with 1 tsp of cassia bark, 2 tsp of dried lemon peel, 2 tsp of dried orange peel, 1 tsp of cardamom and 1 tsp of cloves.

Seal and let macerate for several days.

75 Years of Wines “That Don’t Break the Bank” On 15 October, KOELENHOF celebrated 75 years in the South African wine industry. The event was a memorable night that was one for the books. Koelenhof spoilt their guests with delicious food, and wine of course. “The enjoyment of good wine is one of life’s true pleasures, as anyone who appreciates good wine would attest to,” says Andrew de Vries. “At Koelenhof Wine Cellar, the sharing of this great pleasure with fellow wine lovers, without the need to break the bank, is our passion.” True. Koelenhof continues to produce quality wines at attractive prices. www.koelenhof.co.za

goodtaste.co.za

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GTFAQ

Your Wine Questions What’s a good champagne cocktail? What’s a Bottleship? What would have been in a Pusser’s bottle?

What’s so special about a Muscat de Setúbal?

I

know Muscat de Alexandria is usually called Hanepoot here and Muscat de Frontignan is called Muscadel. A wine-loving friend recently obtained a bottle of Muscat de Setúbal, which he obviously regarded with reverence and grudgingly offered me a very small glass. What’s so special about it?

Muscat de Setúbal is a wine traditionally made in southern Portugal near the port of Setúbal. What makes it special is that the grape skins are added back to the wine after it has been fortified with grape alcohol, then the wine is allowed to “macerate” on the skins for a year. The wine is then siphoned off and allowed to age in barrels for up to 25 years before being sold. Your friend has good reason to regard it with reverence.

I recently read an advertisement for an upcoming auction of antiques and the list included the word “Bottleship”. Is there such a thing and if so, what is it?

A bottleship was a multi-purpose piece of furniture popular in the 1800s.

It contained a small bookcase, an occasional side table, a magazine rack and space for six bottles and several glasses. This sounds like the perfect arrangement for an evening of serious solo drinking. Unfortunately, it was a rather unwieldy object and did not fit into modern lifestyles with their smaller houses. There are still some around.

Often they are converted into cabinets for TV sets or sound systems. Don’t place a bid unless you have a large living room.

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My husband and I are planning a Christmas party and would like to serve appropriately festive cocktails. Are there any cocktail recipes based on champagne?

Yes, champagne (or in our case, Méthode Cap Classique or MCC) has inspired mixologists to create many fine cocktail recipes. One good thing about them is that you can use a less expensive bubbly because you’ll be altering the flavour anyway.

Try this version of the classic champagne cocktail: Drop a sugar cube in the bottom of a tall champagne flute and add a few dashes of Angostura bitters. Now pour in a shot of cognac (or a good SA brandy) and top up the glass with dry sparkling wine.

That should give a kickstart to your Christmas cocktail bash. To add to the festive occasion, drop a maraschino cherry in as decoration.

I recently bought an interesting ceramic bottle in a junk shop in Simon’s Town. It was labelled “Pusser’s”. What would it have contained?

Pusser’s was the brand name of the rum traditionally supplied to sailors in the Royal Navy and the daily issue (diluted with water) was known as “grog”. The Royal Navy had a large presence in Simon’s Town for many years (particularly during World War II) and the rum would have been imported to supply the sailors.

The Simon’s Town Museum has several copper measuring jugs used for the daily rum ration. For many years after the official rum ration was abolished, the sale of Pusser’s Rum raised money for the Royal Navy Sailors’ Fund.

again he had been dreaming of the mysterious woman with the black hair. He could not see her face, but heard her calling him by a strange name in a warm singing voice.

She smelled of wild herbs, ripe fruits and violets.

Her presence was rousing. He woke in wild excitement and put on ca canvas what had been his dream.

w w w. d o r n i e r. c o. z a

... Dornier Siren Syrah 2015

N o t f o r s a l e t o p e rs o ns u n d e r t he a g e o f 1 8

Champagne How bubbly came to be—and why we love it so B y DAV I D B I g g S

“His Majesty we all acclaim. King Champagne is his name.”

So goes a song from Johann Strauss rollicking operetta, Die Fledermaus.

I

ndeed, King Champagne features in many songs, and who should be surprised? Remember the joyful song: “The night they invented Champagne,” from the musical film Gigi? Lovely bubbly music.

Just listen to the elegance of Andrea Bocelli’s song, Champagne, recorded in 2012. It’s romantic enough to pop anybody’s cork.

It’s been said the bubbles in that royal drink are wine’s laughter and nobody can be gloomy when drinking bottled laughter.

Tradition has it that Champagne was invented (or should that be, discovered?) by the Benedictine monk, Dom Pérignon, who was cellar master at the Abbey of Hautvillers, in 1693.

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He is reputed to have shouted “Come quickly! I think I am tasting the stars!” when he took his first sip of the sparkling wine.

This is almost certainly not true, but why spoil a good story for mere facts? Sparkling wine was certainly known long before the good monk tasted his stars. What certainly is true is that Dom Pérignon made a great contribution to viticulture and, in particular, to the technique of producing sparkling wine. He was one of the first vintners to perfect the art of making a white wine from the red grape, Pinot Noir. The grape remains one of the two most important varieties used in classical sparkling wines to this day, the other being Chardonnay.

Vintners had been trying for years to find a suitable way of

Images: ThIs page, phoTo by Tyler shIelds, opposITe page: Image courTesy of moËT

But First,

making white wine from Pinot Noir, which is a notoriously difficult grape to work with. Dom Pérignon’s achievement is possibly the single most important step leading to the production of Champagne.

Interestingly, he spent a great deal of his time looking for ways of getting the bubbles out of his wine. They are the result of secondary fermentation inside the bottle and he wanted to make a still wine.

Many Champagne lovers today can be grateful that he failed to remove those bubbles. What a dreary world this would be without the joyful pop of the Champagne cork!

Experience has shown that certain styles of wine team up best with certain kinds of food—full-bodied reds, for example, go well with hearty stews and roasts, while fruity white wines can enhance the flavours of fish and poultry dishes. A rosé is cheerful company for a plate of summer salads and thinly sliced ham, and a glass of port is the perfect match for well-matured cheese.

One of the delights of Champagne, however, is that it fits in comfortably with any meal, and at any time of day.

It’s the only wine socially accepted to serve at breakfast time.

A well-loved quote from Madame Lily Bollinger, head of the Champagne House of Bollinger, puts it succinctly: “I drink Champagne when I’m happy and when I’m sad.

Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it—unless I’m thirsty.”

Sadly, a whole generation of South Africans grew up without ever experiencing the joys of Champagne’s tiny bubbles.

Until 1971, the only sparkling wine on the South African market was the rather sticky sweet Grand Mousseux, which was trotted out at every wedding, anniversary and 21st birthday and consumed dutifully because “Champagne is the wine for drinking toasts”. It was also unjustly blamed for many a hangover. After consuming several beers, a glass or two of the host’s free whisky, two glasses of wine at the table and then a small glass of bubbly, guests often woke up with throbbing headaches the following morning and of course blamed them on the bubbles. (“I never get headaches after drinking a couple of beers. It must have been the Champagne.”)

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All this changed in ’71 when the legendary Frans Malan of Simonsig produced South Africa’s first Méthode Champenoise sparkling wine which he called Kaapse Vonkel (Cape Sparkle). Suddenly South Africans discovered a whole new way of celebrating —and not just celebrating birthdays and anniversaries. Bubbly was now being enjoyed as a celebration of life in general.

It still is, and Kaapse Vonkel is still one of the leaders in its field. Today there are more than 100 South African MCCs on the market and the list continues to grow.

It’s one of the very few wine categories that has shown a steady growth over the years and who can be surprised? We live in troubled times and need all the joy we can get, so why not pour a glass of bottled joy?

Added to this is the fact that South African bubblies are rated among the finest in the world, offering serious competition to some of the most respected sparkling wines of Champagne and Italy.

At most wine-related functions in the Western Cape, a tall glass of Méthode Cap Classique (usually known as “MCC” because we are not allowed to call it “Champagne”) is served as a matter of course to greet guests when they arrive.

We drink it, sometimes blended with orange juice and called Buck’s Fizz, at breakfast time. We sip it at sunset and we enjoy it chilled in the heat of a midsummer’s day. We have discovered the delights of the Bellini, a cocktail consisting of Champagne and peach juice, invented in Harry’s Bar in Venice in 1934.

The Bellini’s gold and orange colour makes it the perfect accompaniment to a glowing South African sunset.

MCC is probably the most versatile wine in any wine lover’s cellar. It goes with sushi and salmon, duck and droëwors, pork and pecan pie. It can be as formal or as informal as the occasion demands, whether it calls for faded jeans or elegant black ties. It links lovers and binds business contracts; it marks memorable milestones along life’s bumpy road.

Most of all, it is raised daily around the world to drink a toast to the most important occasion of all—that fleeting moment we call Life.

H

aving served as the Soul of Sondagskloof for some 11 years, Hermanuspietersfontein’s Nr.7 Sauvignon Blanc officially changed her name to Kaalvoet Meisie.

Befitting her local and international market reputation— in personality— she has outgrown being just “another number” and into a local girl-made-good status. Even though she’s known to have kicked off the accoutrement more than a decade ago, the lady’s new name suits her like a pair of handmade French shoes.

The end

Kaalvoet Meisie will continue live as a blend of Sauvignon Blanc and Semillon, and presents Hermanuspietersfontein’s new winemaking team Wilhelm Pienaar and Kim McFarlane’s first new wine release Where is Sondagskloof?

A 45-minute scenic drive from Hermanus in the Western Cape takes you to Hermanuspietersfontein’s 350 Ha conservation wine farm which nestles in the sheltered mountainous area of South Africa’s cool climate premium wine producing region. This is home to Kaalvoet Meisie and her family of Wines of Origin Sondagskloof.

Lost for words

Home is Where the Heart is

With less than 20% of its farm under vine their viticulture strategy focuses on low-yielding farming in the interest of quality. On average 2° cooler than the rest of the Walker Bay region this special piece of earth is an accredited wine ward: Wines of Origin Sondagskloof under the auspices of the South African Wine and Spirit Institute since 2007.

The brand’s winemaking philosophy “Good Earth makes Better Wine” represents their purpose and sense of place which they express as The Soul of Sondagskloof.”

Wines of Sondagskloof www.hpf1855.co.za

HPF Posmeester Good Taste 1/2 page. P1 .FIN 130116.indd 1

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The Lady and The Sommelier This

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“No, no thank you. Chardonnay is so-ooo last year,” the smart young thing says firmly, pursing her bright scarlet lips and fixes him with a particularly hard look. The sommelier doesn’t skip a beat, “I understand completely. Maybe you’d like to try a new Viognier? We’re seeing more of them these days.” She’s no pushover and needs to make him work harder. “Mmm, I’m not sure. What else is new?” A wise man knows his customers so he has something else up his sleeve. “What about a Roussanne? There are still very few and are all good, but as you know, of course, that’s what you’d expect from a Rhône.”

So it’s settled; Roussanne it is. She can tell her friends about her great new find and he’ll probably received a good tip too. The word will spread about Rousanne, but it could just as easily be Grenache Blanc or Marsanne—both from the Rhône, or Verdelho from Madeira via Portugal. They’re appearing on the shelves and they’re all very interesting, expanding our wine drinking repertoire. Instead of the tangy, fresh and fruity flavours which have been the hallmark of SA white wines, there is nothing obvious to hang your hat on like cut grass or pineapple, but more scrub, chamomile and fennel, all rather more understated, but persistent and intriguing.

UnUsUal White Varietals: Expect Extra Love and Care This is always a taxing tasting because we have to compare, say

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Sémillon, with four Viogniers, a Riesling or two with a couple of Colombars and a sprinkling of Marsannes, Verdelhos, et al. Yes, indeed, good old Colombar, which used to be a staple for dry white drinkers, is now rare and classified as an “Unusual White”. Blame fickle fashion and The Lady and The Sommelier.

The Viogniers come in for a lot of comment from the panel. Firstly, there are so many of them they will soon need their own category.

Then, they’re markedly better than in the past.

“I think they’re understanding this variety now,” says Irina. “The 2015s are a definite step up. No more confected flavours, more dried peach or white peach flavours, which are delicious.”

“It’s not a variety for long keeping,” notes Claude.

“Could easily replace Chenin as an easy-drinking wine,” says Buks.

“I like the lower acids; it makes them so easy to drink,” laughs Clive.

“Nice quaffable wines,” from visiting taster, Charles Withington. “I used to say, ‘Call the SPCA—’cos it’s a dog’!”

Colin sums it up: “No superstars, but plenty to like.”

Next we look at Pinot Grigio. Winnie thinks they’re insipid. Irina thinks they’re a waste of time (nothing there). But Clive likes them.

“No problems, easy to drink and a great aperitif,” he says.

Dave enjoys those now-rare Colombars—“so much character and

WINE TASTED BY THE JUDGING PANEL flavour”—and Irina thinks they are like a trip down memory lane.

The variety that shows best, after all, is Roussanne. Individuality, flavour and persistence in abundance. But maybe it was a good day.

On that showing it should have a good future and, moreover, it seems able to stand on its own, not merely to prop up a blend.

The old advice still stands. Try a new variety if you find one because if someone has gone to the trouble of planting something special he, or she, will give it extra love and care and it will show in the wine.

ROSÉ: Something to Engage You Gone are the days when sweet rosé was served to your motherin-law or, just to be wicked, at matric dances. There’s a whole new breed of rosés out there and they are dry, savoury and flavoursome— something to engage you. Broadly speaking, they fall into two categories—light, easy drinking wines, and then fuller, riper more serious wines (and then a happy little sub-category with lots of individuality—the muscat rosés).

Firstly, let’s talk colour. There was a time when darker ones were labelled ‘rosé’ and the pale ones were ‘blanc de noir’. That distinction has fallen away in order to align ourselves internationally, where all shades are considered to be rosé. And what a variety there is—from the most delicate blush to deeply “THE WORD’S stained pale reds, all are labelled OBVIOUSLY GONE rosé. And the hues: from pale OUT THAT YOU coppery orange hues to blue-ish MUST HAVE A pinks. All together in 40 tasting ROSÉ AND THEY’RE glasses, they are spectacularly BEING MADE beautiful—rather like a bunch of REGARDLESS OF ripening grapes, jewel-like, winking WHETHER THEY’RE and shining.

GOOD OR NOT.” “Some had a tiny bit of skin contact, which gives them some character. Others are just early runoff with no flavour,” says Clive with insight.

Claude is quick to note that world-wide this category is growing, reflected here by the number of wines submitted. They’re much better than before, but he feels they still haven’t got the balance right.

He asks mischievously, “Should it be in the salad dressing, or in my glass?”

“The word’s obviously gone out that you must make a rosé, and they’re being made regardless of whether they’re good or not,” grumbles Christine. “And the word is that they must be low in alcohol.”

We agree rosé should be youthful, light and refreshing with no tannin, no high alcohols and definitely no oak. We also agree that Pinotage makes a very good rosé, with delightful fruit and a touch of sugar to smooth it out. And, guess what? Merlot comes up trumps here, so maybe that’s where it should go rather than in those awkward, clumsy reds.

MERLOT WINE-OF-THE-MONTH CLUB: Shannon “Mount Bullet” Merlot 2012 ALSO LIKED: De Grendel Merlot 2013, Landskroon Merlot 2013, Van Loveren Merlot 2013, Longridge Merlot 2012 WINES LISTED IN ALPHABETICAL ORDER: Bainskloof Merlot 2012, Dornier Merlot 2013, Hartenberg Merlot 2011,Hoopenburg Merlot 2012, Landskroon Merlot 2012, Landskroon Paul de Villiers Merlot 2012, Marklew Merlot 2012, Morgenhof Merlot 2010, Org De Rac Merlot 2013, Org De Rac Reserve Merlot 2013, Org de Rac reserve Merlot 2011, Painted Wolf Black Pack Merlot 2011, Villiera Merlot 2012, Whalehaven Merlot 2012, Whalehaven Merlot 2011

SAUVIGNON BLANC WINE-OF-THE-MONTH CLUB: Simonsig Sunbird Sauvignon Blanc 2015 ALSO LIKED: Nitida Sauvignon Blanc 2015, Ernie Els Sauvignon Blanc 2015, Kleine Zalze Cellar Selection Sauvignon Blanc 2015, Van Loveren Sauvignon Blanc 2015 WINES LISTED IN ALPHABETICAL ORDER: Balance Winemakers Selection Sauvignon Blanc 2015,Grande Provence Sauvignon Blanc 2015, Guardian Peak Sauvignon Blanc 2014, Klawer Sauvignon Blanc 2015, L’Avenir Far & Near Sauvignon Blanc 2014, L’Avenir Far & Near Sauvignon Blanc 2015, Pandora’s Box Sauvignon Blanc NV, Rietvallei John B Sauvignon Blanc 2015, Rietvallei Sauvignon Blanc 2015, Rustenberg Stellenbosch Sauvignon Blanc 2015, Shannon “Santuary Peak” Sauvignon Blanc 2014, Spring Valley Sauvignon Blanc 2015, Stony Brook Sauvignon Blanc 2014, The Freshman Sauvignon Blanc 2015, Waterford Pecan Stream Sauvignon Blanc 2015

PINOTAGE WINE-OF-THE-MONTH CLUB: Landskroon Pinotage 2013 ALSO LIKED: Clos Malverne Le Café Pinotage 2012, Zevenwacht 7even Pinotage 2013, Stanford Hills - Jackson’s Pinotage 2013, Simonsig Pinotage 2013 WINES LISTED IN ALPHABETICAL ORDER: Ayama Baboons Cuddle Pinotage 2012, Balance Winemakers Selection Pinotage

2014, Boland Cellar Five Climates Pinotage 2012, Boland Cellar Reserve Pinotage 2012, Bon Courage Pinotage 2013, Cloof Unlabelled Pinotage Cinsaut 2014, Cloof Unlabelled Pinotage NO.1 2013, Compagnies Wijn Pinotage 2011, Ernst Gouws & Co Pinotage 2014, Kanonkop Pinotage 2013, Lemberg Pinotage 2013, The Winery Of Good Hope Bush Vine Pinotage 2013, Three Peaks Pinotage 2014, Tin Hill Pinotage 2014, Warwick Old Bush Vines Pinotage 2013

CHARDONNAY WINE-OF-THE-MONTH CLUB: Rustenberg Stellenbosch Chardonnay 2014 ALSO LIKED: Rustenberg Five Soldiers Chardonnay 2012, Lismore Chardonnay 2012, The Stellenbosch Res. Moederkerk Chardonnay 2014, Simonsig Chardonnay 2014 WINES LISTED IN ALPHABETICAL ORDER: Aaldering Chardonnay 2014, Anura Chardonnay 2015, Bouchard Kaaimansgat Chardonnay 2014, Dombeya Chardonnay 2014, Glenwood Chardonnay Vigneron’s Selection 2014, Hathersage Chardonnay 2013, Kanu B.F Chardonnay 2012, Kleine Zalze Cellar Selection Chardonnay 2015, Kloovenburg B.F Chardonnay 2014, Leopard’s Leap Chardonnay 2015, Lothian Chardonnay 2013, Mount Rozier Peacock Chardonnay 2013, Org de Rac Chardonnay Lightly Wooded 2015, Org de Rac Chardonnay Unwooded 2015, Stellenrust B.F Chardonnay 2014

NON BORDEAUX BLEND WINE-OF-THE-MONTH CLUB: Hermanuspietersfontein 1855 Postmeester 2013 ALSO LIKED: Peter Bayly III 2012, Spier Signature Red 2013, Akkerdal TDT 2012, Compagnies Wijn Shiraz/Mourvedre nv WINES LISTED IN ALPHABETICAL ORDER: Blaauwklippen Vineyards Selection Cabriolet 2011, Bloem Syrah Mourvedre 2013 Cloof Inkspot 2011, Eagle’s Cliff Shiraz/ Pinotage 2014, Haskell II 2010, Leopards Leap Family Collection SMV 2012, Org de Rac Le Piquet 2013, Org de Rac Shiraz/Cabernet Sauvignon/Merlot 2014, Spier Signature Red 2014, Stellekaya Cape Cross 2009,Stellekaya Hercules 2009, Stony Brook Shiraz/ Mourvedre/Viognier 2012,Terra Del Capo Arné 2011, Vrede Vineyard Select Cape Blend 2010,Waverley Hills Cabernet Sauvignon/ Shiraz 2014.

“Didn’t find enough fruity notes, and the colours … many are way too dark,” says Margaret.

Ah, but there’s an answer: muscat rosé. Self-confessed big rosé fan Dave calls it a happy category: “It must start and end with a smile.”

They also have recognisable character and that gorgeous wafting muscat perfume.

We also agree it’s a most useful category: a good choice in a restaurant where everyone orders different dishes, or in a dorpie steakhouse with a dodgy wine list, or for a romantic dinner to set the mood, or just for the sheer beauty of the colour.

“It’s a lovely style of wine,” says Colin. “It comes just after MCC as a celebratory, fun drink.” GT

goodtaste.co.za

| JANUARY 2017 |

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SA’s

TOP WINE PICKS

OUR A

PA N E L’S

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STONY BROOK CAMISSA 2014 There is fresh red pepper and spice on the nose, with a hint of dark chocolate. The mouthfeel is clean and elegant with poised freshness, balance and concentration.

Fine, rounded tannins are evident in the finish, allowing this wine to be enjoyed in its youth or aged for several years from vintage.

MURATIE MELCK’S RED 2014 Clean dark fruit on the nose with a hint of spiciness. Expressive and structured. A drink-with-everything type of wine.

ALVI’S DRIFT ALBERTUS VILJOEN CHENIN BLANC 2015 The complex nose is dominated by nectarine and peach fruit characters and integrated toasty oak characters. Aromas of roasted cashew nuts and vanilla pods tease the senses.

DID YOU KNOW? We have 11 TOP wine experts who blind taste our wine, only to select the best for you

W ne est. 1986

OF-THE-MONTH CLUB

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WINENEWS W H AT ’S

NEW

IN

WINE

THIS MONTH'S SELECTIONS (TASTED OUT OF 20 WINES)

Best Value Club

• Whalehaven Sauvignon Blanc 2015 R95.99

• Boplaas Merlot 2015 R79.00

• Kanu Chardonnay Barrel Fermented 2013 R98.00

• Hoopenburg Pinotage 2014 R79.99

• Meerkat Sun Angel SemiSweet n/v R54.95

• Muratie Melck’s Red 2014 R95.00

• Theuniskraal Bouquet Blanc 2015 R39.50

• Rietvallei Cabernet Sauvignon 2015 R86.99

• Balance Muscat d’Alexandrie 2016 R44.99

• MAN Warrelwind Sauvignon Blanc 2016 R66.95

The Reserve Club • Laborie Jean Taillefert Shiraz 2013 R235.00

• Bonnievale Chardonnay 2016 R59.99

• Cloof Cabernet Sauvignon Reserve 2014 R219.00

• Solms Delta Chenin Blanc 2015 R59.99 HOGWARTS FOR WINE LOVERS

The world’s first wine school has just opened in the Umbrian city of Perugia. THE WINE SCHOOL is an educational centre dedicated to wine, a partnership between Perugia’s University dei Sapori and the Umbrian branch of Italy’s Foundation of Sommeliers (FISU). The courses include an advanced level of training for professionals in the wine industry, as well as a selection of programmes for amateur wine enthusiasts. Additional courses, including lessons on pairing wine with cheese and courses on beer and champagne, are planned for the future, along with plenty of talks and tastings on the topics. Where do we sign up?

FREE WINE

SHOP VOUCHER

INSIDE P.94

David Biggs

Margaret Fundira

Winnie Bowman

Colin Collard

Claude Felbert

PJ ‘Buks’ Nel

• Idiom SMV 2010 R255.00

• Stellenrust Kleine Rust Chenin Blanc/Sauvignon Blanc 2016 R65.99

• Hoopenburg Integer SMC 2014 R129.99

• Meerkat Sun Angel SemiSweet n/v R54.95

• Dornier Donatus White 2015 R199.99

• Theuniskraal Bouquet Blanc 2015 R39.50

• Alvi’s Drift Albertus Viljoen Chenin Blanc 2015 R225.00

• Balance Muscat d’Alexandrie 2016 R44.99

The Platinum Club

Wine-of-the-Month Club

• Flagstone Writer’s Block Pinotage 2014 R229.00

• Martindale Pinotage 2015 R125.99

• Tokara Reserve Collection Cabernet Sauvignon 2013 R329.99

• Dornier Merlot 2014 R119.50

• Rust en Vrede Estate Syrah 2013 R264.00

• Stony Brook Camissa 2014 R122.00

• Hilton Dalmatian Syrah 2013 R499.00

• Bosman Family Vineyards Cabernet Sauvignon 2008 R139.99

• KWV The Mentors Semillon 2011 R214.95

• Yardstick Chardonnay 2013 R99.00

• De Wetshof Bateleur Chardonnay 2014 R369.00

• Zevenwacht Chenin Blanc 2015 R79.99

Christine Rudman

Gregory Mutambe

Clive Torr

Irina Tinashe von Holdt Nyamudoka

For more information call us on 086 111 9463 or visit wineofthemonth.co.za

BUY WINE ONLINE W W W.W I N E O F T H E M O N T H . C O . Z A

GTWINE

EDITOR’S CHOICE A

SELECTION

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Pair this recipe with our

Editor’s Choice

SELEC TIONS

NO-CHURN RED WINE, STRAWBERRY & SALTED DARK CHOCOLATE ICE CREAM

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1. Hermanuspietersfontein

Nr 5 Kat Met Die Houtbeen 2014

2. Koelenbosch Chenin Blanc (Wood Matured) 2014

3. Chamonix Unoaked Chardonnay 2016

Elegant aromas of green apple, nettles and freshly cut grass with soft pear and lanolin.

Drink now but has ageing potential of 6 years. Enjoy with smoked salmon and crème fraise baguette.

Single bottle price R228.00

Fermented and matured in French oak giving a rich fullbodied wine. Creamy smooth with a citrus aroma. Peach and vanilla flavours on the palate with a long finish. Drink now.

Enjoy with cheese and seafood.

Single bottle price R69.99

Ripe apples, lime and pears with hints of herbs and tropical fruit. Zesty acidity that refreshes the palate through a smooth finish.

Keep for 3 years. Enjoy with salad or fish.

Single bottle price R116.99

4. Thelema Cabernet Sauvignon 2012

5. Havana Hills Lime Road Sauvignon Blanc 2016

6. Mischa Estate Cerno Reserve 2009

Complex with aromas of ripe blackcurrant, dark chocolate and pencil shavings. Dry, yet exhibits a sweet fruit character on the palate, with a long finish.

Drink now but will keep for 10 years. Serve with grilled beef and a Béarnaise sauce.

Single bottle price R199.99

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Ripe tropical aromas followed by subtle green pepper and asparagus. Acidity is well balanced by a full sensual mouthfeel. Drink now or keep for up to 2 years. Enjoy with barbequed fish.

Single bottle price R47.99

goodtaste.co.za

Blackcurrant mixed with cedar and truffle. Lovely depth and balance. The acidity is crisp and tannins are tight with a long finish. Drink now but can be kept another 12 years. Enjoy on its own or pair with braised or slow cooked lamb.

Single bottle price R640.00

• 2 cups heavy cream • 2 tsp vanilla extract • 1 can sweetened condensed milk • ½ cup red wine • 5 squares salted dark chocolate, coarsely grated • ¾ cup strawberries, stems removed and diced into small pieces • ice cream cones, optional 1. Add the heavy cream and vanilla to the bowl of a stand mixer fitted with the whisk attachment or use a hand held electric mixer. Turn mixer on high and whip until stiff peaks form. Once stiff peaks have formed and with the mixer still running, slowly pour in the sweetened condensed milk.

2. Turn mixer off, remove bowl, and gently stir in wine, strawberries and salted dark chocolate.

3. Spoon the ice cream into a freezer safe container and freeze for 4 hours or overnight.

4. Serve in a bowl or in an ice cream cone and top with fresh berries.

RECIPE SOURCE: PASS ME THE TASTY

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7. Solms Delta Chenin Blanc 2015 Ripe summer fruits of guava, apple and banana. The wine has a juicy mid-palate with hints of stone fruit followed by a fresh clean finish on the palate. Drink now. Pairs well with fish, chicken or pizza.

Single bottle price R59.99

FROZEN ROSÉ (OR FROSÉ) 1 bottle of rosé ½ cup sugar ½ cup water 250 g of strawberries, hulled and quartered 30 ml fresh lemon juice 1 cup ice

11. Zevenwacht Chenin Blanc 2015 Rich and refreshing. Elements of honey, nuts, ripe pineapple, melon and yellow peach with a floral undertone. Classically dry, yet silky with viscosity and length. Drink now. Enjoy with fish, shellfish and poultry.

Single bottle price R79.99

8. Alvi’s Drift Albertus Viljoen Chenin Blanc 2015 Nectarine, peach and integrated toasty oak. Roasted cashew nuts and vanilla pods.

Soft, full and elegant with a long finish. Drink now. Enjoy with a crisp salad and seafood.

Single bottle price R225.00

9. Havana Hills Shiraz 2011

10. De Grendel Brut MCC 2014

Elegant with a soft textured mouthfeel. Bright spice and chocolate flavours enhanced by hints of sweet American and French oak. Drink now or keep for up to 5 years.

Pairs well with goose, duck or pork.

Single bottle price R79.99

Fresh citrus, apple and tropical fruit backed by some lemoncream richness. The fruit fills out the mid-palate with mineral crispness. Drink now or keep for another two years.

Enjoy with oysters or smoked salmon.

Single bottle price R178.99

Pour the wine into a large sheet pan. Freeze for at least 6 hours. Bring the water to a boil. Add the sugar, reduce the heat to low, and stir until all of the sugar is dissolved.

Add the strawberries to the water/sugar, and give it a solid stir. Let that mixture sit for around 30 min to infuse the syrup with the flavour of the strawberries. Strain the strawberry syrup through a sieve, but don’t mash the strawberries through, just let it flow through naturally. Save the strained strawberries to put on some ice cream later. Chill the syrup for 30 minutes. Add strawberry syrup, lemon juice, 1 cup of ice, and the frozen wine to a blender and blend until smooth. RECIPE SOURCE: BASIL AND BUBBLY

12. Thelema Sutherland Chardonnay 2014

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Pure citrus fruit, creamy oak and a touch of savouriness on the, palate with a fresh finish.

Drink now or keep for up to 5 years. Mild risottos, chicken salads and seafood dishes.

Single bottle price R109.99

13. Havana Hills Cabernet Sauvignon 2012

14. De Grendel Pinot Noir 2013

Supple, succulent and juicy.

Classic tones of black cherry rounded by soft, firm tannins.

Drink now or keep for 5 years.

Enjoy with steaks and rich stews.

Also complements strong cheeses.

Single bottle priceR79.99

Red cherry, blackberry and pine needle notes that carry through on the palate. A long velvety finish. Drink now or keep for five years. Enjoy with herb-stuffed roast chicken.

Single bottle price R168.99

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15. Thelema Rabelais 2012

16. Mischa Estate Shiraz 2013

Aromas of dark berries and cedar wood on the nose are complemented by sweet fruit and polished tannins on the palate. Drink now but will age well over the next 10 years.

Complements beef and game dishes.

Single bottle price R399.99

Floral with violets, blackcurrant and blackberry fruit. A hint of white pepper and spice.

Spiced plum and berry fruit balanced with oak and ripe dry tannins. Drink now but will keep for 7 years. Enjoy on its own or with red meat dishes.

Single bottle price R159.00

17. Chamonix Rouge 2014

18. Saronsberg Provenance Seismic Rooi 2013

Blackcurrant, cedar with scents of red berries, spices and vanilla. Full, round and smooth on the palate with rich fruit and length of flavour.

Will keep for 5 years. Enjoy with pork belly.

Single bottle price R91.99

19. Chamonix Troika Reserve 2014 Vanilla, sweet ripe cherries, and blackberries. Full, round and smooth on the palate with rich fruit and berry, fine harmony and length of flavour. Can age for 10 to 15 years. Enjoy with lamb shank or beef.

Single bottle price R285.00

21. Tokara Reserve Collection Cabernet Sauvignon 2013 Dark berries, cocoa with hints of dried herbs and five spice.

Toasted oak and vanilla.

Drink now but will benefit from ageing until 2023. Pairs well with Veal Osso Bucco.

Single bottle price R329.99

Cassis, red berry and integrated oak. The tannin is firm and well balanced with a fullbodied elegant finish. Keep for up to 8 years. Enjoy with sirloin steak and onion bites.

Single bottle price R124.99

20. Stellenbosch Vineyards Credo Limited Release Grenache 2015 Juicy berry and subtle spice undertones to balance the fruit. Drink now but keep for 3 to 5 years. Enjoy with hearty traditional South African dishes.

Single bottle price R320.00

22. Koelenbosch Nineteenfortyone 2013 This wine has a deep red colour with a bouquet of blackcurrant, spice and plum. There are prune flavours on the finish. Drink now. Enjoy with chicken pie, mushrooms with garlic and herb butter, or oxtail.

Single bottle price R83.50

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Join our Olive Oil Club today and receive the best local olive oils and olive oil products from around South Africa. You can choose how often you would like to receive them and they’ll be delivered to your door.

Call 086 111 9463 Visit our website www.wineofthemonth.co.za

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A selection of highlyrated wines to try.

Order them by calling the Wine Club on 086 111 9463

Lyngrove Estate offers a wide range of quality wines.

Not only do our wines embody the rich complexity of the soils of the Cape’s unique winemaking region, but reflect the renewed South African dedication to maintaining the highest winemaking standards.

LYNGROVE COLLECTION RANGE - Easy-drinking New World wines.

LYNGROVE RESERVE RANGE - Full-bodied, well-structured, classic wines.

LYNGROVE PLATINUM RANGE - The finest barrels of red wine from our cellar.

Tel: 021 842 2116 • www.lyngrove.co.za • info@lyngrove.co.za

@lyngrovewines

Wine Tasting Monday to Saturday 09h00 - 17h00 Winemakers Lunch Monday to Saturday 12h00 - 15h00 Visit us on the Annandale Road to experience our food and our wine with a beautiful view of the Stellenbosch mountain. www.rustenvrede.com • 021 881 3881 • info@rustenvrede.com

Dinner Restaurant Tuesday to Saturday 18h30 to Close

Stony Brook - Good Taste 2016.indd 2

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SOUTH AFRICA

SELECTED BY WINE OF THE MONTH Guru Merlot Cabernet Sauvignon 2014 Hoopenburg Pinotage 2014 Integer Syrah Mourvedre Carignan 2014

Cabernet Sauvignon 2013

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Treaty Tree Reserve White

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Buy Flagstone 2014

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Enter the above code at the checkout to receive your R10 off.

Valid until 15 January 2017

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Valid until 15 January 2017

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TASTING & WINE SALES: Monday to Friday 09h00 - 16h30 | Saturdays & Public Holidays by appointment. | Tel: +27 (0)21 884 4221 info@hoopenburg.co.za | www.hoopenburgwines.co.za

VISIT US: www.stellenrust.co.za EMAIL: info@stellenrust.co.za TEL: 021 880 2283

Platter’s Wine Guide 2017 White wine of the Year Platter’s Wine Guide 2017 5 stars

2016 Diners Club Winemaker of the Year FINALIST

TWO SCHOOLS OF DRINKING THE

DIFFER ENCE

BETWEEN

BEER

&

WINE

DRINKERS

BY DAVID BIGGS

W

ine people and beer people speak completely different languages. Consider, for example, the matter of temperature.

Wine people spend a great deal of time discussing the ideal temperature at which to serve a particular wine. It’s fashionable to have firm ideas on the subject. (“I always serve my Chardonnay at exactly 11 degrees Celsius.”) There was a time when everybody knew red wines were served at “room temperature” and white wines were served cold. Life was simpler then.

One of the problems is that South African rooms are pretty hot in summer and nobody wants to drink warm wine.

The trick is to select an imaginary room at whose temperature you’d like to drink the wine. (Look, wine lovers enjoy complication. They refer to it as “complexity”.)

In fact, the temperature at which you serve the wine only affects the first couple of sips. After a few minutes the wine in your glass settles down to room temperature anyway.

Beer people are less complicated. Apparently there’s only one temperature at which to serve beer and that’s ice cold. All along the N1 highway northwards through the semi-arid Karoo, you’ll see tempting advertising posters announcing “Ice cold beer served here”.

Always “ice cold”.

This is one of the points on which the two schools of drinking differ.

When we wine writers taste a rather mediocre white wine and don’t want to be downright insulting about it, we suggest it should be served “well chilled”. This is winespeak code for “not very nice”. It’s probably brutally acidic and if you want to know the ideal food to accompany it, we suggest a saucer of Rennies antacid tablets topped with a sprinkling of Eno fruit salts. If

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you chill it right down to near freezing point you won’t be able to taste it at all. It will simply be cold. Take the Rennies anyway.

(Another winespeak code phrase is “a poolside wine”, which means you need the presence of an attractive young woman in a brief swimming costume to take your mind off the wine.)

We wine bores have been intrigued by a series of recent beer advertisements that tell us nothing about the flavour of the beer, but emphasise that it’s the coldest beer you can drink. It is always depicted with frosty droplets condensing on the bottle.

One television advertisement suggested you had to be quite brave to grasp that ice-cold can or bottle. Another implied that simply by holding the beer the surrounding scenery would turn to ice and snow.

Never mind what’s inside, it’s extremely cold.

This makes no sense to us wine people. Do beer drinkers really want their palates to be completely anaesthetised before they can enjoy this beer?

There was a time when discerning beer drinkers ordered their pints “off the shelf”. When you ordered a beer, any barman worth his foam would ask: “Cold or off the shelf?”

“Off the shelf”, of course, meant room temperature. It was beerspeak code for “I want to taste the actual flavour of the beer. If I’d wanted an ice lolly, I’d have asked for one.”

I haven’t heard anybody order a beer off the shelf for years.

Maybe they do that only in countries colder than ours.

In the mean time, I am certainly not too proud to take a bottle of poolside wine out into my garden and drink it well chilled.

A pretty sunset, a sparkling sea and two friendly cats will improve the flavour of any drink.

A woman in a brief swimsuit helps too. GT

Indulge in your

Best Night’s Sleep

For more information call us on 0861 60 60 60 or visit www.pharmaline.co.za